Weeknight Chicken: Chicken with Tomatoes, Olives, and Cilantro
I bought the new Everyday Food cookbook a few weeks ago and have been thinking that the cover recipe looked quite tasty. It didn’t require too many ingredients or much prep work so I thought I could handle making it tonight.
My only note on the recipe is that the chicken breasts I used were rather thick so it probably took 20 minutes for them to be cooked through.
Tim and I both loved the tomato, olive, and onion mixture on top of the chicken. The lime juice and cilantro provide a nice, fresh flavor as well.
The recipe suggested serving with rice or crusty bread and salad. I opted for some crusty bread because I didn’t want to dirty another pot. I piled some of the extra tomato mixture on top of the bread. Yum!
Overall, a simple weeknight recipe that spices up your basic chicken breast.
Chicken with Tomatoes, Olives, and Cilantro
Everyday Food: Fresh Flavor Fast
- 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.