This is an easy chicken casserole that is tasty and quick to prepare and low in fat. Serve with a green salad.
4 small chicken breasts
3 tomatoes cubed (can be substituted with diced canned tomatoes)
1 red pepper or roasted red peppers
20 Moroccan sun dried black olives
3 cloves garlic, heart removed and chopped finely
1 onion, chopped
2 TBSP olive oil
1 TBSP Italian Bliss spice blend
Cilantro, chopped (can be substituted with Italian parsley)
Heat 1 TBSP olive oil in large skillet on medium-high heat. When oil is hot, brown chicken breasts, 3 minutes per side. Remove chicken from skillet.
Add remaining TBSP olive oil to skillet and onions. Cook until onions become translucent. Add garlic. Cook for 2-3 minutes. Return chicken to skillet and add red peppers, tomatoes, olives and Italian Bliss spice blend. Lower heat to medium-low, cover and cook for 20-30 minutes.
Serve on eggs noodles or rice.
Top with chopped cilantro or parsley.