There's minimal chopping with this easy one-dish dinner. Many kids think they prefer white meat, and that's too bad because thighs are less expensive and moister. Try substituting 2 boneless thighs for 1 of the breasts and see how that goes.
1 tbsp (15 mL) olive oil
4 boneless, skinless chicken breasts or a combination of boneless breasts and thighs
14 oz (393 mL) can diced tomatoes
1 tsp (5 mL) dried basil
1/2 tsp (2 mL) dried rosemary leaves, crumbled
2 cloves garlic, minced
1/2 lb (250 g) green beans (cut them in half if they're long)
Heat oil in a large frying pan over medium heat. Slice each breast into 3 or 4 chunks; cut thighs in half. Season with salt to taste.
Add half the chicken to pan. Cook until golden, about 2-3 minutes a side. Remove to a plate. Repeat with remaining chicken.
Add tomatoes, basil, rosemary and garlic. Bring to a boil. Return chicken and any juices to pan. Reduce heat and simmer, partially covered, for 10 minutes. Add beans and olives. Continue to cook, uncovered, until beans and chicken are cooked through, 10-15 minutes more.
Serve with steamed rice. Put a bottle of hot sauce on the table too, if there are spicy-food lovers in your house.
Makes 4 servings.
In a serving: 235 calories, 32.3 g protein, 7.6 g fat, 9.3 g carbohydrates, 2.9 g dietary fibre, 63 mg magnesium, 2.5 mg iron, 1.4 mg zinc
Sorry, there is no nutrition information available for this recipe.