- 1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 tbsp olive oil
- 8 ounces fresh mushrooms, quartered
- 1 red bell pepper, cut into strips
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 14.5-ounce can diced tomatoes
- 20 large pitted black olives
- 1 tbsp finely chopped fresh parsley (optional)
In a large nonstick skillet over medium-high heat, brown chicken in oil for 4 minutes. Add mushrooms, bell pepper, onion, garlic, salt, pepper, basil, and oregano. Reduce heat to medium, cover, and cook for 3 minutes, stirring occasionally. Uncover and cook until most of the liquid evaporates, about 8 minutes.
Stir in tomatoes. Reduce heat to a simmer and cook for 2-3 minutes. Add olives and toss gently to combine. Sprinkle with parsley before serving if desired.
4 servings