I am all for using ingredients that you have in your house. I keep a variety of items on hand, to concoct fast, nutritious dinners on the fly. Best ingredients to keep on hand include canned chopped tomatoes, olives, capers, garlic and onions. I also like to keep some meat in the freezer like, chicken thighs, chicken breasts, different cuts of beef and those frozen packages of fish filets. Another thing I’ve discovered is frozen ‘riced’ cauliflower. Very handy!
This is a yummy, very easy chicken dish you can just throw in the oven. Serve it up with a tossed baby greens salad on the side, and served over some low-carb riced cauliflower.
- Chicken thighs, breasts or a whole cut up chicken
- Can of chopped tomatoes
- Half a fresh onion, chopped
- Small can of black olives
- Small can of green olives
- A few fingerling potatoes, chopped up (optional)
- 2 or so T of capers
- 2 T of extra virgin olive oil
- Salt and Pepper
- 2 Teaspoons of oregano–and rosemary if desired
Heat oven to 400. Add all ingredients to a large baking dish. Cook for 30 minutes covered with foil, then uncover and let chicken brown another 20 minutes or so. If you’d like the skin to get a little browner, you can put it under the broiler for the last few minutes. Keep an eye on it though!
Total cooking time, 40-60 minutes, depending on chicken cuts and amount of chicken. Serve over riced cauliflower and enjoy!