Monday, September 26, 2011

Chicken with Tomatoes, Olives, and Cilantro

My life has been crazy but wonderful. I just returned from a whirlwind trip to California for a high school reunion and a visit with my CA family. I am also about mid-way through training for my first ever half marathon! And of course, fall and school is in full swing,… fun times!

Consequently, time in the kitchen seems to be scarce. This chicken dish is perfect for those hectic, hurried weeknights. This dish is much like a stir-fry in that it is helpful, if not imperative to have all the vegetables cut-up and ready to go. This is a flavorful dish that involves few ingredients and is a cinch to throw together.

I started by slicing an onion, green olives and tomatoes. The recipe calls for cherry tomatoes, which I used plus some other tomatoes from my garden.

The chicken gets cooked through while the outsides become golden brown.

The onions get sauteed first, adding the tomatoes and olives until softened.

Such beautiful color and oh, so tasty!

I served this with whole wheat couscous, sautéed zucchini and a green salad! Leftovers? Not a chance. There was one piece of chicken left and it was consumed before night's end.

This post has been linked to Eat at Home.

Chicken with Tomatoes, Olives, and Cilantro
From Everyday Foods

  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breast halves (1.5 to 2 pounds)
  • Coarse salt and freshly ground 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

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.

Yield: 4 servings

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