Mediterranean Pan-Roasted Chicken with Balsamic Roasted Fingerling Potatoes and Roasted Broccoli

The olive and tomato chicken is a really delicious combination and really adds flavor to an otherwise simple dish. Paired with potatoes and broccoli and it becomes a well-rounded plate of yummy. This dinner is right around 480 calories but you could omit the taters if you're doing a low carb thing and double up on your veggies. This dinner serves 2, so double the portions for a larger serving.

Ingredients
1 pound of fingerling potatoes, washed and halved
1 tablespoon and 1 teaspoon extra-virgin olive oil
1 tablespoon sea salt
½ teaspoon fresh ground pepper
1 tablespoon fresh rosemary, chopped fine (optional)
2 to 3 tablespoons balsamic vinegar

2 cups broccoli florets

1/4 lemon
1 small tomato, diced
8 large black olives, such as Kalamata, pitted and halved
1 tablespoon capers (nonpareil), drained and rinsed
2 skinless boneless chicken breast halves, rinsed and patted dry
Coarse salt and freshly ground pepper




For Balsamic Roasted Fingerling Potatoes:

Preheat your oven to 450 degrees. Place your oven rack in the lower third of your oven. Prepare your potato wedges. Attempt to cut each wedge into similar sizes for even roasting. Toss the wedges in a bowl with 1 tbsp olive oil, sea salt, pepper and rosemary (optional). Roast for 20 to 25 minutes, until fork tender. Sprinkle with the balsamic vinegar, shaking the pan to coat the potatoes. Roast until vinegar evaporates, about 4 minutes. Season with more sea salt and pepper and serve. (6 pieces (3 small potatoes) are approx. 170 calories)

For Roasted Broccoli:

Preheat oven to 450. Take florets and toss with 1 tsp EVOO.  Notice I said teaspoon and not tablespoon. We are not using a lot of oil here, folks. Coat each piece as best as possible. Sprinkle with salt and pepper. Roast in oven for 10 minutes on top oven rack (if you're cooking potatoes, time it so the last 10 minutes is when you add the broccoli to the oven). Pieces should be brown and caramelized. Squeeze a wedge of lemon over broccoli and then serve it on your plate. (1 cup approx. 60 calories)

For Pan Roasted Chicken:

Toss tomatoes, olives, capers, together in a bowl. Spray a large frying pan with cooking spray and place on high heat. Season both sides of chicken with salt and pepper. Place chicken in skillet and cook until deep golden brown, about 4 minutes. Use tongs to flip chicken, then add tomato mixture to skillet. Reduce heat to medium and cover. Cook 15 to 18 minutes. Tomatoes will be soft. Transfer to a plate, or divide chicken among plates and spoon some tomato mixture over the top. (1 chicken breast with tomato and olives is approx. 250 calories)