This saucy one-skillet chicken dish is full of tomatoes, spinach, olives and capers. Try Kalamata olives in place of the green Castelvetranos or a combination of both. Serve over whole-wheat egg noodles with a mixed green salad on the side.

Ingredients

  • 1 14-ounce can petite diced tomatoes with garlic and olive oil or other italian-style seasoning
  • 1 ½ cups frozen chopped spinach, thawed
  • ⅓ cup castelvetrano olives or other green olives
  • 1 tablespoon capers, rinsed
  • ¼ teaspoon crushed red pepper, or to taste
  • 4 4-ounce chicken cutlets (see tip)
  • ¼ teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil

Directions

  1. Combine tomatoes, spinach, olives, capers and crushed red pepper in a bowl. Sprinkle both sides of chicken with pepper.
  2. Heat oil in a large skillet over medium-high heat. Cook the chicken until browned on one side, 2 to 4 minutes. Turn it over; top with the tomato mixture. Reduce heat to medium, cover and cook until cooked through, 3 to 5 minutes.