Chicken with olives and tomatoes
93
- Prep Time10 min
- Total Time24 min
- Makes4 Servings
Yvonne Duivenvoorden
This speedy family dinner with Spanish flair is a true flash in the pan: Zucchini and tomatoes cook alongside the chicken in 15 minutes flat.
Ingredients
1 butter
4 boneless chicken breasts
1/2 cup pimento-stuffed olives
1 zucchini, coarsely chopped
3 garlic cloves
1 pint cherry tomatoes
1 tsp paprika
1 tsp dried oregano
Instructions
MELT butter in a large frying pan over medium heat. Add chicken. Cook until golden, 3 to 4 min per side. Meanwhile, thickly slice olives. Prepare zucchini and garlic.
SCATTER olives, zucchini, garlic and tomatoes around chicken. Sprinkle with seasonings and pinches of salt and pepper. Pan will be quite full, so stir as best you can to mix in seasonings. Cover and reduce heat to low. Cook chicken, turning once, until it feels springy when pressed, from 8 to 10 more min. Excellent with rice.
Nutrition (per serving)
Calories 229, Protein 32g, Carbohydrates 7g, Fat 8g, Fibre 3g, Sodium 386mg.
Chicken with olives and tomatoes
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.