Chicken in Tomato Sauce with Kalamata Olives and Feta

Spring is here.  Sunny days are foreshadowing blooming flowers and trips to the beach. Now is the time of year you may look in the mirror and realize that the winter blues have added a few unwanted pounds to your frame. It’s time to start thinking about getting in shape and easing the dread many have with bathing suit season.

This is where we come in! We know it can sometimes be hard to eat healthy and find foods that taste good. We will be posting not only healthy recipes weekly but recipes that taste good! There are so many recipes that are soo easy to make, are good for you and are full of flavor!

Now this doesn’t mean that you will ONLY see healthy recipes… =)

Majority of what we post for these few months with be healthy, but we still plan on posting our baked goods as well! Just look at it this way.  If you do great during the week then you’ll need a little something to reward yourself with!

The first recipe we decided to post was, Chicken in Tomato Sauce with Kalamata Olives and Feta. We made this recipe with our girlfriend Sarah last week. It turned out great and we all loved it! The sauce is nice and tangy and keeps the chicken moist. The feta and olives give the dish a nice saltiness and everything blends together so well.

We will definitely be making this again and again and again!

• 2 tbsp + 1 tsp olive oil (divided)
• 4 chicken breasts, trimmed of any fat, cut into two pieces
• Sea salt and fresh cracked pepper, to taste
• Oregano, to taste
• 3-4 cloves of garlic, chopped
• 1 28 oz can of whole or diced tomatoes
• 1/2 cup of chicken broth
• 12 kalamata olives
• Feta cheese, garnish
• 1 tbsp fresh parsley, garnish

Heat 1 teaspoon of olive oil in a saucepan over medium heat. Once hot, add garlic.  Stir constantly for 60 seconds then add the tomatoes, broth, sea salt, pepper and oregano, to taste. Crush tomatoes with a spoon, bring mixture to a boil then lower heat and simmer until chicken is done browning. If you want a smoother sauce, blend the mixture with your immersion blender.

Trim the chicken breasts of any fat and cut into two pieces. Season each piece with sea salt, pepper and oregano, to taste. Heat 2 tablespoons of olive oil in a large Dutch oven over medium high heat. Once hot, add seasoned chicken to the skillet and brown 4 minutes then flip. Brown for an additional 2-3 minutes; add the tomato sauce to the chicken, lower heat to medium low and simmer for 20 minutes.

Remove the chicken to a serving dish and keep warm with a tin foil tent. Add the olives to the sauce and boil over high heat, stirring frequently, until it thickens – about 5 minutes. Taste and re-season with salt, pepper and oregano if needed. Pour sauce over chicken, top with feta cheese and chopped parsley. Enjoy.