BRAISED CHICKEN THIGHS WITH TOMATOES & OLIVES

The past few weeks were hectic, tying together any loose ends pertaining to my thesis. That said, I think it's important to eat proper meals in order to fuel the energy we use during the day. This doesn't mean that you have to spend hours in the kitchen. There are tons of ways that you can actually minimize your time spent in the kitchen during the week (I call Sundays "prep days," during which I chop, slice, and cook food in advance and store in the refrigerator for meals from Monday to Friday). And, even if you can't always find time on the weekends to prepare snacks and meals for throughout the week, it's just a matter of grabbing a super simple recipe that takes minutes to prepare.

Here's something I whipped up in no time:

Braised Chicken Thighs with Tomatoes & Olives

6 small boneless, skinless chicken thighs
1/4 small red onion, sliced
2 cloves garlic, minced
1 cup cocktail tomatoes, halved 
1/4 cup large green olives, halved
olive oil
salt and pepper

1. In a large skillet, heat a tablespoon or two of olive oil on medium heat. Add onion and garlic and sauté until onions begin to soften and garlic is fragrant. 

2. Add chicken and tomatoes to skillet. Cover and let simmer for about 10-12 minutes or until chicken is cooked through. You may turn the chicken part way through.The tomatoes should begin to soften and stew slightly. The liquid from the tomatoes will help to cook the chicken. 

3. Once chicken is cooked through, add olives and season with salt and pepper. Stir and combine all ingredients. Serve and enjoy! 

Makes 2-3 servings.

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