tilapia dish that Andy loves. In addition to the tomatoes and olives, I decided to add white beans to give the dish a creamy taste and texture. I used chicken tenders because they cook quickly, but chicken breasts would work equally as well. Our side dish was risotto, but grits are another option. Enjoy!
1 onion, halved and cut into slices
2 garlic cloves, minced
2 Tbsp. balsamic vinegar
1 lb. chicken tenders
1 Tbsp. dried oregano
1/4 tsp. crushed red pepper
1 (14.5-oz.) can diced tomatoes
1/4 cup pitted kalamata olives
1 (15-oz.) can cannellini or Great Northern beans
Salt and black pepper to taste
1. Sauté onion and garlic in hot oil in a large skillet for 5 minutes; stir in balsamic vinegar. Season chicken with Greek seasoning; place in skillet. Cook 3 to 4 minutes on each side or until chicken begins to brown. Stir in oregano and next 4 ingredients. Cover and simmer 20 minutes or until chicken is done. Season with salt and pepper to taste.