One Pan Chicken Puttanesca

This is a simple but satisfying dish that only takes about half an hour to make and is sure to please the whole family.

The classic Italian flavors are delicious at any time of year, and I serve this with a simple arugula salad with a garlic vinaigrette in spring/summer or roasted Brussels sprouts in winter.

Double or triple the recipe if you’re batch cooking or want leftovers for lunch the next day. Enjoy!

Makes 2 Servings

Ingredients:

• 1 tsp Avocado Oil

• 12 ozs Chicken Thighs With Skin (bone-in)

• 1/2 tsp Sea Salt & 1 tsp Black Pepper (add more or less to taste)

• 1/2 Yellow Onion (medium, sliced)

• 2 Garlic (clove, diced)

• 1 1/2 tsp Italian Seasoning

• 1 cup Diced Tomatoes (from the can, with the juices)

• 1/2 cup Green Olives (pitted, halved)

• 1 Tbsp Capers

• 2 Tbsp Parsley (chopped)

• 1 tsp Extra Virgin Olive Oil

Preparation:

1. Heat the oil in a pan over medium-high heat. Season the chicken thighs all over with salt and pepper.

2. Add the chicken to the pan. Cook for about five minutes on each side or until browned. Remove from the pan.

3. In the same pan, add the onion and sauté for five minutes. Add the garlic and Italian seasoning and cook for another minute.

4. Add the diced tomatoes, capers and olives to the pot. Bring to simmer and transfer the chicken into the pan. Cover the pan with a lid, turn down the heat, and simmer for about 20 minutes or until the chicken is cooked through.

5. Top with parsley, drizzle with extra virgin olive oil and serve.

Notes:

• Leftovers - Refrigerate in an airtight container for up to three days.

• Serving Size - One serving approximately one chicken thigh and 1/2 cup of tomato sauce.

Nutrition Info:

• Calories 477, Fat 34g, Monounsaturated 16g, Polyunsaturated 6g, Trans 0g, Cholesterol 0mg, Saturated 9g, Carbs 10g, Fiber 2g, Sugar 5g, Protein 30g, Sodium 409mg
  (If using monk fruit or stevia: carbs 4g, sugar 1g)