Last week some unexpected changes in the convent work areas resulted in a brand new kitchen staff with fresh new ideas and increased emphasis on healthy wholesome meals that will be simpler and require less preparation time. The two cooks assigned to the first new meal had no advanced  time to plan a menu or select a recipe, and were simply told to use chicken breasts, rice pilaf, two vegetables and pantry ingredients of choice.

Dinnertime found the sisters enjoying  a bright colorful delightfully seasoned meal  with a different look and flavor than our  usual chicken dinners.  Low in fat yet surprisingly full of flavor this cheerful meal was a promise of very good things to come out of our convent kitchen, and we eagerly look forward to our meals as a result of this change!

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Fast and Easy Weekday Chicken

SERVINGS 4-6servings CHANGE SERVING SIZE servings

COOK TIME 30mins

PREP TIME 5mins

READY IN 35mins

Ingredients

• 2 Tbsp olive oil
• 1 onion
• 2 cloves garlic
• 6 vine ripe tomatoes
• 1 can black olives pitted
• 4-6 boneless, skinless chicken breasts
• 1/2 tsp salt (or onion salt)
• 1/2 tsp Paprika
• 1/2 tsp cumin
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 350 degrees (F)
2. Sautee onion and garlic in a pan over medium heat until the onions become translucent.
3. Add tomatoes and olives to the pan and stir together, and transfer into an oven-safe pan.
4. Place the chicken breasts on top of the olive and tomato mixture.
5. Mix salt, paprika, cumin and pepper in a separate bowl and sprinkle over chicken.
6. Bake the chicken in the oven until juices run clear, 25-30 minutes.
7. Serve warm and garnish with fresh parsley.

Fast and Easy Weekday Chicken