Italian Herb Chicken with Tomato-Olive Rice

Ingredients

• 2 pieces boneless skinless chicken breasts
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup canned crushed tomatoes
• 1/4 cup olives, sliced
• 2 tsp dried Italian herbs (oregano, basil, thyme)
• 3/4 cup long-grain white rice
• 1.5 cups chicken broth or water
• 1/4 tsp red pepper flakes(optional)
• 2 tbsp fresh basil, chopped(optional)
• to taste salt and black pepper

Instructions

1. 1

   Season chicken with salt, pepper, and half the Italian herbs.

2. 2

   Heat 1 tbsp olive oil in a skillet over medium-high heat; sear chicken 4-5 minutes per side until golden. Remove and set aside.

3. 3

   Add remaining oil and garlic; cook 30 seconds until fragrant.

4. 4

   Stir in crushed tomatoes, olives, red pepper flakes, and remaining herbs; simmer 3 minutes.

5. 5

   Return chicken to skillet, spoon sauce over, cover, and simmer 12-15 minutes until cooked through (165°F internal).

6. 6

   Meanwhile, cook rice in broth until tender, about 15 minutes; fluff with a fork.

7. 7

   Serve chicken and sauce over rice, garnished with fresh basil.