1. Heat oven to 425. Combine 2 or 3 chopped tomatoes, the juice of 1/2 lemon, 1 teaspoon capers and a handful of olives.
2. Lightly grease the pan with olive oil, then put the chicken in the pan and pour the tomato mixture over it.
3. Roast for 10 to 15 minutes, or until just cooked through.
4. Garnish: Chopped basil.
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|Serving Size: 1 Serving (209g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 207 (68%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 95.8mg||29 %|
|Sodium 251.6mg||9 %|
|Potassium 375.4mg||10 %|
|Total Carbohydrate 6.2g||2 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 3.6g|
|Protein 20.7g||30 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 306
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