O is for Olive Chicken, an adaptation from Cooking Light magazine. I recently subscribed to Cooking Light’s Diet program, they send me menu plans that include the recipe and fabulous photos daily. I use what I like and make adjustments to suit my taste – I like the “I don’t have to think about it” part the best. I must admit, I’m a creature of habit in that I get on a kick with breakfast and will have the exact same thing for months on end. Cooking light seems to think I want to throw on a chef’s hat and apron several times a day – don’t think so. Dinner, I can manage. Monday night’s meal looked delish, however, I found a few shortcuts that I don’t think skimped on the taste. It still looked pretty….
I used a variety of olives from the olive bar at the grocery store, small tomatoes, and some baby potatoes for Hubby’s portion….
my super time saver…a roasted chicken from Costco – yay me!!
I sauteed the onions and potatoes, then added the olives, tomatoes, and chicken to warm them – so fast and easy.
- 1-2 teaspoons coconut oil
- one roasted chicken cut in serving size pieces
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1½ tablespoons olive oil
- 1¾ cups vertically sliced onion
- ½ pound small potatoes, cut into ¼ slices
- 1 tablespoon minced garlic
- 1 cup pitted kalamata and/or green stuffed olives
- 6 small tomatoes, halved
- ¼ cup chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh oregano
- 2 teaspoons fresh lemon juice
- 1 ounce feta cheese, crumbled (about ¼ cup)
- Heat a pan over medium-high heat.
- Melt coconut oil.
- Add onion and potatoes to pan; cook until potatoes are fork tender.
- Add chicken and garlic; cook 3 minutes with lid - I use leg and thigh together, each breast is halved and sliced off the bone.
- Add olives and tomato; cook 3 minutes or until tomato begins to break down, stirring occasionally.
- Remove pan from heat; stir in parsley, oregano, and juice.
- Top chicken with tomato and olive mixture; sprinkle feta evenly over chicken.
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