2 lb. boneless, skinless chicken thighs (about 8 thighs)

Salt and freshly ground black pepper, to taste

2 tsp. olive oil

1 can (14 ½ ounces) diced fire-roasted tomatoes, with juice

1/4 C. orange juice

5 tsp. minced garlic

4 tsp. capers, rinsed

 

Season the chicken thighs with salt and pepper. In a large nonstick skillet with a lid, heat the oil over high heat. Add the chicken thighs and cook until well browned, about 2 minutes per side.  Add the tomatoes, orange juice, garlic and capers. Bring the mixture to a simmer, then reduce heat to low, cover the pan and cook for 8 minutes.  Uncover the pan and continue cooking, turning the thighs once, until the chicken no longer is pink in the middle and the sauce has thickened, about 10 minutes.

 

Yield: 4 servings

Calories:  265

Fat: 14g

Fiber: 1g

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