Indulge in the vibrant flavors of Mexico tonight with a delectable Pollo con Salsa de Tomate y Aceitunas that will wow your taste buds!

1

Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Allow it to warm up for about 2 minutes.

2

While the oil is heating, dice the onion and mince the garlic. Add the diced onion to the skillet and sauté for about 5 minutes, or until the onions are translucent.

3

Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant.

4

Next, add the chicken breast cut into bite-sized pieces to the skillet. Season with salt and black pepper. Cook for about 5–7 minutes, stirring frequently, until the chicken is browned and cooked through.

5

Once the chicken is cooked, pour in the canned tomatoes (with their juice) and add the chopped green olives, cumin, and coriander. Stir everything well together.

6

Reduce the heat to low, cover the skillet, and let the mixture simmer for about 10 minutes, allowing the flavors to meld together.

7

Taste and adjust the seasoning with more salt and pepper if necessary. Serve hot with rice or tortillas.

4

• Add capers for an extra briny kick.
• Include bell peppers for added color and sweetness.
• Serve with a sprinkle of fresh cilantro for freshness.

• For extra depth of flavor, let the sauce simmer a little longer.
• Use fresh herbs like cilantro or parsley to brighten the dish before serving.
• Make sure to taste and adjust the seasoning for your preference.

• fat: 20 grams
• fiber: 3 grams
• protein: 30 grams
• calories: 350
• carbohydrates: 10 grams

This dish is a rich source of protein from chicken, while olives provide healthy fats and antioxidants. It’s low in carbohydrates, making it a balanced choice for many diets.

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