Chicken Thighs With Tomatoes, Olives and Capers

• boneless skinless chicken thighs↗8
• olive oil↗1 teaspoon
• oregano↗1⁄4 teaspoon

  (Greek, if possible)

• minced garlic4 teaspoons
• pepper↗1⁄2 teaspoon
• chopped fresh parsley3⁄4 cup
• chopped pitted kalamata olive1⁄3 cup
• capers↗2 teaspoons
• canned diced tomatoes, undrained22 ounces

  (about 1 1/5 14 oz cans)

Step-by-step instructions

1. 1

   Heat oil in a large skillet. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm.

2. 2

   Add garlic to pan and sauté 30 seconds. Add remaining ingredients; scrape pan to loosen brown bits.

3. 3

   Return chicken and accumulated juices to pan. Reduce heat and simmer for 5 to 10 minutes or until chicken is done.