Easy, delicious, and great for you are all I have to say here!
2 tbs EVOO
1 yellow onion, chopped
4 cloves of fresh garlic, chopped
2, 14.5 oz cans of diced tomatoes with juice
3 tbsp capers
¼ cup or more of chopped fresh parsley
3 tbs or more of chopped fresh basil
3 tbs or more of chopped fresh oregano
About 1 ¼ lbs of skinless, boneless chicken – I use organic skinless, boneless thighs
Quinoa, cooked in chicken broth per package instructions
Saute the onions and garlic in a heavy skillet over medium heat in the olive oil until a bit soft. Add the diced tomatoes, capers, and fresh herbs. Bring to a boil and reduce to low/simmer and continue cooking stirring occasionally until it thickens a bit (about 25 minutes). In a separate skillet, sear the chicken on both sides and cook for about 10 minutes. Add the chicken to the tomato mixture and continue cooking uncovered for another 7 minutes. Serve over quinoa along with a tossed salad.
