Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon dried oregano
  • 1 teaspoon crushed dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 8 (3 1/2 oz. each) boneless skinless chicken thighs, (trimmed)
  • 1 1/2 teaspoons olive oil (divided)
  • 1 onion (thinly sliced)
  • 1 red or yellow bell pepper (thinly sliced)
  • 2 garlic cloves (minced)
  • 1 14 ounce can petite diced tomatoes
  • 1/4 cup balsamic vinegar
  • 1/4 cup fat-free chicken broth
  • salt and pepper (if desired)

Instruction

  • In a small bowl, stir together the oregano, rosemary, thyme, salt and pepper. Rub the mixture over the chicken thighs.
  • Heat 1 teaspoon olive oil in a large skillet set over medium-high heat. Add the chicken and cook until browned, about 2 minutes per side. Transfer the chicken to a plate.
  • Reduce the heat to medium and add the remaining ½ teaspoon olive oil. Add the onion and red bell pepper, and cook until the vegetables are just tender, about 5 minutes. Add the garlic and cook for 30 seconds.
  • Add the diced tomatoes, balsamic vinegar and chicken broth. Bring to a boil, then nestle the chicken thighs into the tomato mixture. Simmer until the chicken is cooked through, about 10 minutes.
  • Serve over rice or quinoa.