Chicken with olives and tomatoes

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.

Chatelaine 0

( 56 ratings )

Preparation time:
10 minutes
Cooking time:
14 minutes
Makes:
4 Servings
Yvonne Duivenvoorden


 
Yvonne Duivenvoorden

Ingredients

  • 1 tbsp (15 mL) butter
  • boneless chicken breasts
  • 1/2 cup (125 mL) pimento-stuffed olives
  • zucchini , coarsely chopped
  • 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
g
sodium
386 mg
carbohydrates
g
fat
g

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