Start to finish: 25 minutes (10 minutes active)
This recipe is from The Associated Press.
2 pounds boneless, skinless
chicken thighs (about 8 thighs)
Salt and black pepper, to taste
2 teaspoons olive oil
14 1/2-ounce can diced
fire-roasted tomatoes, with juice
1/4 cup orange juice
5 teaspoons minced garlic
4 teaspoons 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 two 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 eight minutes.
Uncover the pan and continue cooking, turning the thighs once, until the chicken is no longer pink in the middle and the sauce has thickened, about 10 minutes.
Per serving: 265 calories; 28 grams protein; 6 grams carbohydrates; 14 grams fat (3 saturated); 99 milligrams cholesterol; 620 milligrams sodium; 1 gram fiber.