I was rummaging through my cabinet when I saw a can of black olives. It sparked this recipe which is loaded with flavor from herbs to olive oil. I created this dish following the guidelines of the Mediterranean Diet Plan and it’s gluten-free.
1 to 2 chicken breasts
1/2 cup of sun-dried tomatoes
Fresh basil sprigs
5 Roma tomatoes
1 medium onion diced
1 can of pitted black olives
Extra virgin olive oil
Seasoning: sea salt, ground black pepper, garlic powder, oregano, parsley, turmeric
Toppings: shredded Parmesan cheese, garlic infused olive oil (I use my own homemade Garlic Infused Olive Oil.)
Cook diced chicken in olive oil, add onions and sun-dried tomatoes. After a few minutes, add the quartered Roma tomatoes and black olives. Blend in sea salt, pepper, garlic powder, turmeric, oregano, and parsley. Drizzle in some extra virgin olive oil and add the fresh basil sprigs. Let the dish cook for another 7 to 10 minutes on medium heat. Spoon the dish over a bed of brown rice and top it off with parmesan cheese and lots of the Garlic Infused Olive Oil. Be generous. It makes the dish. Instead of rice, you could also cook a few small golden potatoes as a side dish and pour the garlic-infused olive oil on them as well. Just delicious.
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