Catalina Chicken
This healthy, easy 20 minute Catalina chicken and tomatoes is smothered in the tastiest sweet and tangy Catalina sauce.
Servings:4 servings
Ingredients
- 4-6 boneless chicken thighs , OR 4 boneless skinless chicken breasts pounded to even thickness
- 1 cup cherry tomatoes, halved
- fresh thyme and cracked black pepper, for garnish (optional)
- steamed white rice, for serving (optional)
Sauce
- ½ cup ketchup
- ½ cup sugar
- ½ cup red wine vinegar
- ½ cup onion, diced
- 3 tablespoons honey
- 2 teaspoons paprika
- 2 tablespoons Worcestershire sauce
- ½ teaspoon Italian seasoning
- 1 cup olive oil
- 1 teaspoon salt, (or to taste)
- ¼ teaspoon pepper
Instructions
- Combine all sauce ingredients to a blender or food processor and blend until smooth. Taste, and add salt and pepper if needed.
- Transfer 1/2 of the sauce to a large ziplock bag along with the chicken, seal, and chill for 30 minutes to an hour. Cover remaining sauce and set aside while chicken marinates.
- Drizzle a large pan or skillet with a bit of oil. Use tongs to transfer chicken to pan (discard bag and marinade). Cook chicken for 5-7 minutes over medium heat until browned, then flip. Add tomatoes to pan and continue to cook until chicken is cooked through completely.
- Drizzle reserved sauce over chicken and tomatoes and cook 1-2 minutes longer until heated through. Garnish with black pepper and fresh thyme if desired and serve alone or over steamed white rice.
Notes
Serve with a side salad for a complete meal!
Nutrition
Calories: 932 kcal, Carbohydrates: 52 g, Protein: 19 g, Fat: 73 g, Saturated Fat: 13 g, Trans Fat: 1 g, Cholesterol: 111 mg, Sodium: 1033 mg, Potassium: 536 mg, Fiber: 1 g, Sugar: 47 g, Vitamin A: 513 IU, Vitamin C: 16 mg, Calcium: 40 mg, Iron: 2 mg