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| Ingredients: | |||||
| 1 tbsp | olive oil | ||||
| 1 lg | onion | ||||
| 3 lg | cloves garlic, minced | ||||
| 1 tsp | chopped fresh resemary or 3/4 tsp dried rosemary, crumbled | ||||
| 1 lb | boneless, skinless, chicken breast, cut into 1" pieces | ||||
| 1/4 tsp | freshly ground black pepper | ||||
| 40 lg | pitted kalamata olives, sliced (about 1 1/3 cup) | ||||
| 8 oz | lg cherry tomatoes, halved, or 2 med tomatoes, cut into 1/2" pieces (about 1 1/2 cup) | ||||
| Directions: | |||||
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1. Warm oil in large nonstick skillet over medium-high heat. Add onion, garlic, and rosemary and cook, stirring often, until tender and just starting to brown, 3 to 4 minutes.
2. Add chicken, sprinkle with pepper, and stir. Cook, turning often, until no longer pink, 5 to 7 minutes. Add olives. Cook and stir 1 minute until heated and fragrant. Stir in tomatoes. Reduce heat to medium-low, cover, and cook 4 to 5 minutes longer, until tomatoes are heated and juicy. Serve over rice or couscous, if desired. Recipe Notes Flat Belly Bonus Kalamata olives ripen on the tree, so they have higher oil content--and therefore more belly-slimming MUFA--than regular canned or jarred types. |
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