Chicken with Olives & Tomatoes
A true 30-minute dinner meal that is healthy andflavorful as well… Tender chicken breasts makes a wonderfully delicious combowith tomatoes and olives.
Ingredients
- 4 (5-ounce) boneless, skinless chicken breasts trimmed
- ½ cup olive oil plus 1 tbsp (divided)
- ½ cup fresh lemon juice
- 2-3 tbsp fresh oregano chopped
- 1 tsp garlic chopped finely
- 2 cups cherry tomatoes sliced
- ⅓ cups Kalamata olives pitted and sliced
- as required salt and ground black pepper
Instructions
- With a knife, make small diagonal cuts on the top of each chicken breast.
- Ina bowl, add ½ cup of the oil, lemon juice, oregano and garlic and mix well.
- Transfer about ¼ cup of the oil mixture in another bowl and reserve it.
- In a Ziploc bag, add the chicken breasts and remaining oil mixture.
- Seal the bag and shake to coat well.
- Refrigerate to marinate for at least 1 hour.
- Remove from the refrigerator and place the chicken aside until it comes to roomtemperature.
- In the bowl of the reserved marinade, add the tomatoes, olives and feta cheese andgently, stir to combine.
- In a large heavy-bottomed skillet, heat about the remaining oil over medium-highheat and cook the chicken breasts for about 3-4 minutes per side.
- Stir in the tomato mixture salt and black pepper and cook for about 3-5 minutes,stirring occasionally
Notes
For more deep flvors, marinate the chicken overnight.
Nutrition
Calories: 559kcalCarbohydrates: 4gProtein: 55gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 163mgSodium: 479mgPotassium: 1111mgFiber: 1gSugar: 2gVitamin A: 485IUVitamin C: 20mgCalcium: 28mgIron: 2mg
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