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Zesty Chicken with Shallots, Capers and Olives

Zesty Chicken with Shallots, Capers and Olives - A Family Feast

I’ve mentioned before that I’m a big fan of Weight Watchers – and this delicious recipe for Zesty Chicken with Shallots, Capers and Olives is a perfect example of why I’m such a fan.  This is one amazingly delicious recipe – and if you can eat a meal like this and still stay on your diet – it’s a real winner in my opinion!

This recipe, from the Weight Watchers Make It in Minutes: Easy Recipes in 15, 20, and 30 Minutes cookbook is one of our go-to recipes even when we aren’t counting calories (or Weight Watchers points).  The chicken is seasoned with rosemary and then combined with a super flavorful sauce made from tomatoes, olives, capers, and shallots.  It’s like a trip to a restaurant in the Mediterranean all from the comfort of your own home!

Zesty Chicken with Shallots, Capers and Olives - A Family Feast

*Disclaimer: I am not compensated by Weight Watchers, nor am I endorsing their program.  I just happen to be a fan of their program based on the success that I achieved following their diet program.  Their program worked for me, but results for you may vary.

Zesty Chicken with Shallots, Capers and Olives

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Zesty Chicken with Shallots, Capers and Olives


  • 1 pound boneless skinless chicken breasts, cut into 1 ½ inch pieces
  • 1 tablespoon minced fresh rosemary, or ½ tablespoon if you are using dried rosemary
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 teaspoons extra virgin olive oil, divided
  • 1 cup chopped shallots (1½ large or three small)
  • 1 clove garlic minced
  • 3 tablespoons cider vinegar
  • ¼ cup white wine
  • 1 14 ½-ounce can diced tomatoes with their juice
  • 5 pitted and chopped Kalamata olives
  • 1 tablespoon capers drained
  • ¼ cup fresh basil
  • Pasta of your choice


  1. Lay out chicken slices and divide salt, pepper and rosemary between front and back of chicken.
  2. Heat half the oil in a large non stick pan over medium high heat and cook chicken in two batches using rest of oil for second half, about 2-3 minutes on each side per batch. Set chicken aside.
  3. Place shallots and garlic in pan and cook for one minute until soft. Add vinegar to deglaze pan.
  4. When vinegar has evaporated, add wine, tomatoes, olives and capers. Cook over medium to medium high heat 5-8 minutes until mixture has thickened.
  5. Add basil and return chicken to pan along with any juices that have leaked out of the chicken and cook for one more minute.
  6. Serve over your favorite pasta.

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