Preparation time:

10 minutes

Cooking time:

14 minutes

Makes:

4 Servings

 
Yvonne Duivenvoorden

Ingredients

• 1 tbsp (15 mL) butter
• 4 boneless chicken breasts
• 1/2 cup (125 mL) pimento-stuffed olives
• 1 zucchini , coarsely chopped
• 3 garlic cloves , minced
• 1 pint cherry or grape tomatoes
• 1 tsp (5 mL) each paprika and dried oregano leaves

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)

protein

32 g

calories

229 

calcium

41 mg

fibre

3 g

sodium

386 mg

carbohydrates

7 g

fat

8 g

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