Super easy to make, and there were no leftovers, so we’d say this is a winner !  (serves 4)


  • 1.5 tablespoons olive oil
  • 4 4-oz. skinless boneless chicken breasts
  • 4 medium shallots – chopped
  • 1 15-oz. can diced tomatoes – no salt added
  • 1 bay leaf
  • 2 teaspoons chopped fresh thyme
  • ground black pepper
  • 1 tablespoon capers
  • 2 tablespoons diced black olives
  • fresh chopped parsley (optional)


  • Heat 1 tablespoon olive oil in a medium skillet over medium high heat.
  • Add chicken.  Cook for 3 minutes on each side.  Remove from pan and keep warm.
  • Heat remaining oil over medium high heat.  Add shallots and cook, stirring frequently, for 3 – 4 minutes or until translucent.
  • Add garlic and cook, stirring frequently, for 1 minute or until fragrant.
  • Add tomatoes, bay leaf and thyme.  Season with pepper if desired.  Reduce heat to medium and cook, stirring occasionally, for 10 minutes.
  • Add capers, olives, and chicken.  Cook, stirring occasionally, for 10 minutes or until chicken is no longer pink in the middle and is cooked through.
  • Remove bay leaf, sprinkle with chopped parsley if desired, and serve.

This is delicious with pasta or rice, served with steamed green beans, or with a simple green salad !  ENJOY !!

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chicken with capers


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