NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

0.25 cup red onion

0.25 cup green bell pepper

1 clove garlic

1 tbsp tomato paste

0.5 cup low sodium chicken broth

1 tsp apple cider vinegar

1 tbsp pimento-stuffed green olives

0.5 cup cooked brown rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Chop the chicken thighs into bite-sized pieces and season thoroughly with the dried oregano, sea salt, and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown on all sides.

• 3

  Add the diced red onion, green bell pepper, and minced garlic to the skillet, sautéing for 3-4 minutes until the vegetables have softened.

• 4

  Stir in the tomato paste and cook for 1 minute to deepen the flavor, then pour in the chicken broth and apple cider vinegar.

• 5

  Add the sliced olives and bring the liquid to a gentle simmer; cover and cook for 12-15 minutes until the chicken is tender and the sauce has thickened.

• 6

  Serve the braised chicken and sauce over the warm cooked brown rice and garnish with freshly chopped cilantro.