Chicken with olives and tomatoes

Prep 10 min
Total 24 min
Makes 4 Servings

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.



boneless chicken breasts
1/2 cup
pimento-stuffed olives
zucchini, coarsely chopped
1 pint
cherry tomatoes
1 tsp
1 tsp
dried oregano


  • 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


Calories 229
Protein 32 g
Carbohydrates 7 g
Fat 8 g
Fibre 3 g
Sodium 386 mg

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Photo credit: Yvonne Duivenvoorden

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