Ingredients
Scale
- 2 pounds boneless skinless chicken breasts (cut into 1-inch cubes)
- 1 large onion (chopped)
- 2 large bell peppers (cubed)
- 2 portobello mushrooms (cubed)
- 2 tablespoons extra virgin olive oil
- 28 ounces whole tomatoes (coarsely chopped)
- 1 cup Kalamata olives (pitted)
- 1/2 cup olive brine
- 2 garlic cloves (grated)
- Fresh parsley (for garnish)
- 2 pounds baby potatoes
Instructions
- Preheat a large deep skillet over low-medium heat and add olive oil to coat.
- Sauté the chopped onion and bell peppers for about 3-4 minutes until softened.
- Add cubed portobello mushrooms and cook for another 3-4 minutes.
- Incorporate the cubed chicken and cook until opaque, about 3-4 minutes.
- Stir in chopped tomatoes, olives with brine, sugar, red pepper flakes, salt, and black pepper. Cover and bring to a boil, then reduce heat to low and simmer for about 20 minutes.
- While simmering, boil baby potatoes in salted water until tender. Drain and set aside.
- Add grated garlic to the skillet, let it rest covered for 5 minutes, then serve over baby potatoes garnished with parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 90mg