Chicken with Tomatoes, Olives & Cilantro

This recipe is from another one of my favorite cookbooks, Fresh Flavor Fast by Martha Stewart.  And like the name of the cookbook suggests, this recipe is easy to make on a work night because it doesn’t take long to prep or cook, and the flavors are absolutely delicious.

The recipe called for chicken breasts, but I butterflied mine so they would cook more quickly and evenly in the pan.  I find that using big, thick chicken breasts is challenging to cook on the stove top, but you can use whatever kind of chicken you prefer.

I would have never thought to combine these ingredients together, but they work great.  I served this with some mashed cauliflower, but would be great with rice or pasta, too.

What you’ll need: olive oil, chicken breasts, salt and pepper, onion, tomatoes, olives, lime juice and cilantro.

In a large skillet, heat oil over medium-low.  Season chicken on both sides with salt and pepper, and cook until lightly browned and just cooked through, turning once 10 to 15 minutes. Transfer to a plate; cover loosely with aluminum foil.

Raise heat to medium; cook onion, stirring occasionally, until softened, 5 to 7 minutes.

Add tomatoes and olives; cook until tomatoes soften and release their juice, 1 to 2 minutes.

Remove from heat, and stir in lime juice and cilantro.  Season with salt and pepper.  Serve chicken topped with tomato mixture.

Chicken with Tomatoes, Olives and Cilantro

Ingredients

• 1 Tablespoon olive oil
• 4 boneless, skinless chicken breast halves
• coarse salt and freshly ground black pepper
• 1 onion, halved lengthwise and thinly sliced
• 1 pint cherry tomatoes, halved
• 1/3 cup pitted green olives, halved
• 1 Tablespoon fresh lime juice
• 1/4 cup packed fresh cilantro

Steps

1. In a large skillet, heat oil over medium-low.
2. Season chicken on both sides with salt and pepper, and cook until lightly browned and just cooked through, turning once 10 to 15 minutes. Transfer to a plate; cover loosely with aluminum foil.
3. Raise heat to medium; cook onion, stirring occasionally, until softened, 5 to 7 minutes.
4. Add tomatoes and olives; cook until tomatoes soften and release their juice, 1 to 2 minutes. Remove from heat, and stir in lime juice and cilantro.  Season with salt and pepper.
5. Serve chicken topped with tomato mixture.

Hugs, kisses & yummy dishes… xoxo
Lauren