Mediterranean Chicken Breasts With Tomatoes and Olives
"This is very yummy and makes a good weeknight meal. I serve it with short-grain brown rice with olive oil and grated parmesan cheese and a green vegetable."
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 tablespoon olive oil
- 1 teaspoon olive oil
- 4 boneless skinless chicken breasts, cut into 1 inch pieces
- 1 medium onion, chopped
- 1 teaspoon minced garlic clove (about 2 cloves)
- 1 (15 ounce) can diced tomatoes, with their liquid
- 1⁄2 cup kalamata olive, pitted and chopped (or use green olives)
- 1 teaspoon dried oregano (or 1 tbsp. fresh)
- 1 teaspoon dried basil (or 1 tbsp. fresh)
directions
- In a large cast-iron or nonstick skillet, heat the tablespoon of olive oil over medium heat. Add the chicken and saute until it is browned on all sides and just cooked through (about 7-10 minutes). Remove chicken and place on a plate.
- Add the teaspoons of olive oil and the onions to the pan, and cook for 2 minutes. Add the garlic and cook for another minute. Add the tomatoes olives, oregano and basil and cook the sauce for 5-8 more minutes.
- Add the chicken and cook until it is heated through.
- Put the chicken on plates (over rice if desired), and spoon the sauce equally over the chicken.
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Reviews
-
Incredibly delicious! I used chopped green olives and fresh basil and oregano. I also pounded my chicken breasts to 1/2 inch thickness. As you said, this is an easy weeknight meal. Served with brown rice, fresh tomato caprese salad, and fresh sliced peaches. Thank you for sharing! -
This was delicious! My mother and I really enjoyed it. I made a few slight variations, such as choosing to leave out the olives because no one in my family likes them. Also added a bit more oregano. We served it over white rice and had a nice salad on the side. Thank you for sharing! -
Excellent flavor! I used one can of black olives, drained b/c that's what I had on hand. I also used fresh basil (no oregano). I served this over brown rice and topped with feta cheese, which made the dish. We had a side salad of spinach to go with.
RECIPE SUBMITTED BY
Well, I love to cook! Big surprise there. I've gotten so many great recipes from RecipeZaar that I finally decided to join. My goal is to organize all of my stray recipes to make sure they don't get lost, and also to remember which ones we love! I like a lot of variety, so I rarely cook the same thing week after week. The trouble is, as time goes by, it becomes difficult to remember all of the dishes that everyone loved and/or menus that were a hit when we had company. I'm hoping RecipeZaar will help on that front.
I work part-time and have 2 young children, so mostly what I focus on these days is preparing simple, fresh, healthy meals that all of us will enjoy. Our kids are not coddled - they are expected to eat what they are served. However, I do try to have at least one item on the menu that I KNOW they'll like. They are very good eaters overall, but of course they have slightly different tastes, and my son is a "separator," which makes soups and casseroles a challenge sometimes. Luckily, my husband will eat anything (and I mean ANYTHING) that is put in front of him. :-)
