Olive Chicken

Olive Chicken, an adaptation from Cooking Light magazine. I recently subscribed to Cooking Light's Diet program; they send me daily menu plans that include recipes and fabulous photos. I use what I like and make adjustments to suit my taste - I like the "I don't have to think about it" part the best. I must admit, I'm a creature of habit, and I get on a kick with breakfast and will have the same thing for months on end. Cooking light seems to think I want to throw on a chef's hat and apron several times a day - don't think so. Dinner, I can manage. Monday night's meal looked delish. However, I found a few shortcuts that I don't think skimped on the taste. It still looked pretty.

Olive chicken

Ingredients

• 1-2 teaspoons coconut oil

• one roasted chicken cut in serving size pieces

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 1 1/2 tablespoons olive oil

• 1 3/4 cups vertically sliced onion

• 1/2 pound small potatoes, cut into 1/4 slices

• 1 tablespoon minced garlic

• 1 cup pitted kalamata and/or green stuffed olives

• 6 small tomatoes, halved

• 1/4 cup chopped fresh flat-leaf parsley

• 2 teaspoons chopped fresh oregano

• 2 teaspoons fresh lemon juice

• 1 ounce feta cheese, crumbled (about 1/4 cup)

Instructions

1. Heat a  pan over medium-high heat.

2. Melt coconut oil.

3. Add onion and potatoes  to pan; cook until potatoes are fork tender.

4. Add chicken and garlic; cook 3 minutes with lid - I use leg and thigh together, each breast is halved and sliced off the bone.

5. Add olives and tomato; cook 3 minutes or until tomato begins to break down, stirring occasionally.

6. Remove pan from heat; stir in parsley, oregano, and juice.

7. Top chicken with tomato and olive mixture; sprinkle feta evenly over chicken.