Chicken Frittata With Kalamata Olives
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 8g||12%|
|Saturated Fat 1g||5%|
|Total Carbs 24g||8%|
|Dietary Fiber 2g||8%|
|Vitamin A 15%|
|Vitamin C 35%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
Find Your Store
1 tbspitalian seasoning
1 tspgarlic powder
2 tbspolive oil
1 can(14.5-ounce) diced tomatoes with garlic and onion
1 log(11-ounce) prepared polenta, cut into 16 slices
Season the chicken breasts with the Italian seasoning and garlic powder. In a large non-stick skillet, heat the olive oil over medium-high heat. Sauté the chicken breasts for 2 minutes per side.
Stir in the diced tomatoes. Top with the polenta slices and reduce heat to simmer.
Cover the skillet and simmer for 6 to 8 minutes until chicken is cooked through. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
To serve, place the 4 slices of polenta on a plate. Top each slice with a chicken breast and diced tomatoes. Enjoy with a side salad or green vegetables.
Gluten-Free Chicken with Tomatoes and PolentaAdd Your Comment