chicken and olives

My CrossFit membership expired at the beginning of this month and for the first time in a long time I decided not to renew it right away.  I’ve been exploring other fitness options and this week it was yoga.  After two days in a row I woke up on the third day so surprisingly sore!  I remember thinking – man, I need to stretch.  But wait a minute!  I’m sore FROM all the stretching!!  Whoa.  Yoga is no joke.

1 pound skinless, boneless chicken breast halves, cut into 1-inch chunks
1 large onion, chopped
2 tablespoons olive oil
1 28 ounce can whole peeled tomatoes in puree
1/2 teaspoon black pepper
1/4 teaspoon sea salt
1/2 cup coconut cream
1 1/2 cups green olives, sliced
1/2 cup fresh basil, chopped

In a large skillet cook chicken and onion in olive oil over medium-high heat for 5 to 7 minutes or until chicken is no longer pink. Meanwhile, coarsely chop the tomatoes in puree.
Stir tomatoes, pepper, and salt into chicken mixture. Bring to boiling; reduce heat and cook uncovered, for 2 minutes. Stir in coconut cream. Cook for about 3 minutes more, stirring occasionally. Stir in olives and basil.

Inspired by Better Homes and Gardens.