This is another quick and easy one-pot chicken recipe. Put a teaspoon of olive oil or grape seed oil in a frying pan and chop a quarter of an onion and sauté it with a handful of porcini mushrooms. Add the shredded chicken (this is a great for chicken leftovers or rotisserie) some Kalamata olives, capers, half a can of roasted diced tomatoes, dried oregano, a teaspoon of minced garlic and let it simmer on low for 10 minutes, stirring occasionally. Then add salt and pepper and some red pepper flakes for that extra kick, cook a couple more minutes and you’re all set.
I usually pair that with a cucumber, a tomato, and fresh mozzarella salad (just add extra virgin olive oil and balsamic vinegar, salt and pepper).