Kalamata Chicken & Caprese Salad
Prep time
Cook time
Total time
  • 6 boneless chicken thighs
  • 1 tablespoon grass-fed butter or ghee
  • 2 onions, peeled and sliced
  • 2 garlic cloves, minced
  • ¼ cup freshly squeezed lemon juice
  • ½ cup Kalamata olives, pitted
  • 1 ½ cups chicken broth
  • Freshly ground black pepper
Caprese Salad
  • 2 ripe large tomatoes
  • 7 ounces grass-fed mozzarella (optional - if you can find buf mozzarella from grass-fed buffalo, it’s worth it)
  • 8 fresh basil leaves
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil (plus more for greens)
  • Field greens with extra virgin olive oil and balsamic vinegar (for serving)
  1. Preheat the oven to 350°F.
  2. Melt the butter in the bottom of a large oven-proof skillet over medium heat. Place the chicken thighs in the skillet. Cook for about 4 minutes to brown. Flip the chicken over.
  3. Add onion slices and minced garlic and cook for a few minutes, until the onion is just tender.
  4. Stir in the lemon juice, olives, and broth. Bring to a simmer, and continue to cook for 5-10 minutes.
  5. Transfer pan to the oven, and bake uncovered for about 15 minutes, until the chicken is cooked through and the juices have reduced.
  6. Season with pepper.
Caprese Salad
  1. While the chicken is baking, prepare the Caprese salad. Slice the tomatoes into ¼-inch-thick slices.
  2. Slice the fresh mozzarella to the same thickness (if using).
  3. Plate a slice of tomato and top with a slice of cheese (if using) and a basil leaf. Continue layering to make a short “stack” of tomato and mozzarella. Top with a basil leaf, drizzle with extra virgin olive oil, and sprinkle with salt and pepper.
  4. Serve with the chicken and a mix of field greens drizzled in extra virgin olive oil and balsamic vinegar.
Recipe by Fat-Burning Man at https://fatburningman.com/kalamata-chicken-caprese-salad-drizzled-with-olive-oil-wild-diet-approved/