Bursting with flavor, this weeknight recipe features The Crescent Olive's infused olive oils & vinegars!
Prepare & cook the chicken: Cut chicken into tenderloins. Heat 1 Tbsp Tuscan Herb olive oil on medium heat. Place chicken pieces in pan, salt & pepper tops, and cook 5 min. Flip over, salt & pepper other side, cook 5 more min. Remove from pan.
Saute the veggies: Heat 1 tsp Tuscan Herb olive oil in same pan. Saute red onion for 2 min, stirring. Add garlic, cook 1 min. Add tomatoes, olives, dried oregano, & oregano white balsamic. Cook 6 minutes, stirring occasionally.
Return chicken & simmer: Place chicken in pan, making contact with bottom of pan. Cover. Simmer for 8-10 min, until the internal temperature of the chicken is 165 degrees F.
Plate & Drizzle! Transfer chicken and veggies to plate. Drizzle with Fig dark balsamic and serve!!*
Ingredients
Directions
Prepare & cook the chicken: Cut chicken into tenderloins. Heat 1 Tbsp Tuscan Herb olive oil on medium heat. Place chicken pieces in pan, salt & pepper tops, and cook 5 min. Flip over, salt & pepper other side, cook 5 more min. Remove from pan.
Saute the veggies: Heat 1 tsp Tuscan Herb olive oil in same pan. Saute red onion for 2 min, stirring. Add garlic, cook 1 min. Add tomatoes, olives, dried oregano, & oregano white balsamic. Cook 6 minutes, stirring occasionally.
Return chicken & simmer: Place chicken in pan, making contact with bottom of pan. Cover. Simmer for 8-10 min, until the internal temperature of the chicken is 165 degrees F.
Plate & Drizzle! Transfer chicken and veggies to plate. Drizzle with Fig dark balsamic and serve!!*