Weeknight Chicken: Chicken with Tomatoes, Olives, and Cilantro

First of all, my mother thinks it is ridiculous that I am still cooking with my due date only five days away but I really do find cooking (and blogging) relaxing.

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.

Serves 4.

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