500 g of boneless and skinless chicken breast
2 tablespoons of black olives, pitted
2 tablespoons of olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
2 cloves of garlic, minced
1 cup of tomato sauce
1 tablespoon of capers
1/2 teaspoon of oregano
1/2 teaspoon of thyme
500 g of boneless and skinless chicken breast
2 tablespoons of black olives, pitted
2 tablespoons of olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
2 cloves of garlic, minced
1 cup of tomato sauce
1 tablespoon of capers
1/2 teaspoon of oregano
1/2 teaspoon of thyme
Fry the chicken in olive oil until cooked through, flipping halfway
Reserve the chicken
In the same pan, sauté the bell peppers and garlic until tender
Add tomato sauce, capers, oregano, and thyme
Stir to combine
Return the chicken to the pan and reduce heat
Cook for 10 minutes, or until cooked through, then stir in the olives
Stir gently and serve immediately.
