Thyme Chicken with Shallots and Olives
This tasty main course is packed with flavor and will save you time. In less than 30 minutes you’ll have a delicious home-made meal that will impress any guest.
- 1 tsp. coconut oil
- 2 skinless boneless chicken breasts; organic, free-range is best
- 4 shallots peeled and separated into halves
- 1 tsp. fresh thyme leaves thyme (Foodie Fun Fact)*
- ½ cup low sodium vegetable broth
- 10 kalmata olives, pitted and sliced
- 1 cup sliced grape tomatoes
Foodie Fun Fact: Thyme is a very aromatic herb commonly used for both cooking and in natural medicines. Herbalists use thyme for gastrointestinal ailments, bronchial issues, the common cold and whooping cough. It may be tempting to eliminate herbs or spices when you see them in recipes, but remember, besides adding flavor many of these ingredients hold additional health benefits that your body needs.
Heat oil in a skillet over medium-high heat. Season chicken breasts with thyme, salt and pepper. Brown chicken on both sides, about 3 minutes per side. Remove chicken breasts and keep warm. (Chicken will not be completely cooked)
Add shallots to the skillet. Stirring often, until they begin to soften and brown, about 5 minutes. Add broth and simmer until liquid is reduced by half, about 3-4 minutes.
Return chicken and juice to the skillet. Add olives and tomatoes. Simmer until chicken is cooked through, about 5 minutes. Serve over baby spinach, quinoa or any dark leafy green(s).
Gut Essen! ~eat well
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