MEDITERRANEAN CHICKEN THIGHS

1 tsp Italian seasoning

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp pepper

4 bone-in chicken thighs

1 onion, chopped

2 red and/or yellow bell peppers, cut into 1-iinch pieces

1 can (8-oz) tomato sauce

1 1/2 cups cherry tomatoes

1 tbsp balsamic vinegar

1/3 cup drained pitted Kalamata olives (you can lower sodium approx 235 mg by omitting) 

Mix seasoning, garlic powder, salt and pepper; rub over the chicken. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add chicken and cook, turning once, until browned, 4-5 minutes per side.  Remove from pan.

Reserve 1 tablespoon of drippings in the skillet and heat over medium heat. Add the onion, cooking until softened, about 5 minutes. Add tomato sauce, tomatoes, vinegar and chicken; bring to a boil. Reduce heat to medium-low. Cover and cook until chicken is no longer pink near the bone, 20-25 minutes. Add olives during last 5 minutes of cooking.

Yield: 4 servings Per serving: 250 calories, 29g protein, 14g carbs,8g fat (2g sat), 130 mg cholesterol, 4 g fiber, 7g sugar, 785mg sodium I suggest omitting the olives, salt and using no salt tomato sauce to cut way back on sodium.

recipe and photo Woman's World '24