Chicken Puttanesca

Prep: 10 mins / Cook: 20 mins / Total: 30 mins / Servings: 4

IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
1/4 cup (54g)  extra virgin olive oil, divided477.55400000
4 each (681g)  boneless chicken breasts (skin, optional)809.3320.7144.890000
4 each (12g)  garlic cloves, minced16004004
1 small (110g)  red onion, diced440110208
1/2 cup (90g)  assorted italian olives, pitted and very coarsely chopped93.936.
1 tbsp (8g)  capers, drained and coarsely chopped1.
4 each (8g)  boneless anchovy filets, coarsely chopped16.8.82.320000
1/2 tsp (1g)  crushed red chili flakes3.
1 lb (454g)  assorted fresh tomatoes, diced82.3204.9917.464.99012.47
salt and fresh cracked pepper, to taste0000000
Per Serving:386.2320.51g38.6g9.46g2.55g0g6.91g *


  1. Pre-heat oven to 450 F.
  2. Pre-heat a large oven proof sauté or skillet over high heat.
  3. Coat the chicken breasts with 2 tablespoons of oil and season both sides of them with salt and pepper.
  4. Place the chicken breast in the hot pan and sear them. When one side is nice and golden brown (about 2 minutes), turn them over and place the entire pan in the oven. Let the roast in the oven for about 6 to 8 minutes.
  5. When the breasts are firm to the touch, remove the pan and place it on a hot burner on the stove. Quickly remove the chicken breasts from the pan and place them on plates.
  6. Add your remaining oil, garlic, onions, anchovies, olives, capers and chili flakes to the pan. This will likely cook QUICKLY. You want to lightly fry these ingredients in the oil, for about 1 minute.
  7. Add the tomatoes to the pan, with a bit of salt and pepper. Still over high heat, cook the sauce until the tomatoes are just cooked and the sauce is thick, about 2 more minutes.
  8. Divide the sauce between the chicken breasts and serve!