Sauteed Chicken & Broccoli Rabe with Black Olives, Sundried Tomatoes & Feta

Name: Sauteed Chicken and Broccoli Rabe with Black Olives, Sundried Tomatoes and Feta
Yield: 4
Cuisine: Fusion
Ingredients: sundried tomatoes; vegetable oil; chicken breast halves, boneless, skinless; rapini (broccoli rabe); black olives; water; salt; black pepper; feta cheese

.

Yield

4 servings

Prep

5 min

Cook

9 min

Ready

14 min

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
1	cup	sundried tomatoes diced oil-packed
1	tablespoon	vegetable oil from jar
1	pound	chicken breast halves, boneless, skinless cut into 2-inch pieces
1	bunch	rapini (broccoli rabe) chopped	*
½	cup	black olives sliced pitted	*
¼	cup	water
1	x	salt to taste	*
1	x	black pepper freshly ground to taste	*
⅓	cup	feta cheese crumbled

Ingredients

Amount	Measure	Ingredient	Features
237	ml	sundried tomatoes diced oil-packed
15	ml	vegetable oil from jar
453.6	g	chicken breast halves, boneless, skinless cut into 2-inch pieces
1	bunch	rapini (broccoli rabe) chopped	*
118	ml	black olives sliced pitted	*
59	ml	water
1	x	salt to taste	*
1	x	black pepper freshly ground to taste	*
79	ml	feta cheese crumbled

Directions

Heat the oil from sun-dried tomatoes in a large skillet over medium-high heat.

Add chicken and cook 3 to 5 minutes, until golden brown on all sides.

Add tomatoes, broccoli rabe, olives, and ¼ cup water, season with salt and pepper, cover and cook 3 minutes, until broccoli rabe wilts and chicken is cooked through.

Remove from heat, transfer to a serving plate and top with feta cheese.

Usually served with capellini pasta or rice.