Chicken Breasts With Tomato, Red Pepper and Thyme
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4boneless skinless whole chicken breasts, halved, about 1½ pounds
- Salt and freshly ground pepper to taste
- 8ripe plum tomatoes, about 1ÂĽ pounds
- 2tablespoons olive oil
- 1tablespoon finely chopped garlic
- ½cup finely chopped onion
- 1large red sweet pepper, cored, seeded and cut into ½-inch cubes
- 2tablespoons red-wine vinegar
- ÂĽcup fresh or canned chicken broth
- 12small imported black olives
- 1bay leaf
- 8sprigs fresh thyme or 1 teaspoon dried
Nutritional analysis per serving (4 servings)
332 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 41 grams protein; 981 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the chicken with salt and pepper. Drop the tomatoes in a kettle of boiling water and let them remain for 10 seconds. Drain and peel. Cut them into 1-inch cubes. There should be about 3 cups.
- Step 2
Heat the oil in a skillet and add the chicken pieces. Cook over medium-high heat until golden brown on one side, about 2 minutes. Turn the chicken pieces and brown for about 1 minute. Add the garlic, onion and red pepper. Cook and stir briefly until the vegetables are wilted. Add the vinegar, chicken broth, tomatoes, olives, bay leaf and 4 sprigs of the thyme. Cover tightly, lower heat and cook, simmering for 15 minutes.
- Step 3
Uncover and cook 5 minutes more. Remove the bay leaf and thyme sprigs. Serve immediately with the remaining thyme sprigs for garnish.
Private Notes
Comments
Easy, quick and tasty
Omigosh this was delicious! Easy to follow the directions. Took some time but it was well worth it! I put in more onions olives and garlic than the recipe called for bc ...why not.
Used jarred toasted red peppers instead of prepping red pepper. Also used Klamath olives, very vey yummy.
We didn't have fresh tomatoes on hand so I substituted about 1 1/4 cups drained fire-roasted diced can tomatoes and it was still excellent.