- 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.
Chicken with olives and tomatoes
Protein 32 g
Carbohydrates 7 g
Fat 8 g
Fibre 3 g
Sodium 386 mg