Cassie’s Ruminations

Chicken with Onions, Tomatoes, and Olives

Another recipe inspired by Everyday Food: Fresh Flavor Fast (Can you detect a theme this month? 😛 We went through these two cookbooks at the beginning of the month looking for good protein and veggie ones and went with it!). As usual, I upped the veggie quantities, except for the onion, which I used, but only a tiny one. Neither one of us were a big fan of this. It wasn’t bad; it just wasn’t up our alley. I might try it again without onion or cilantro and adding garlic and some parsley.

Chicken with Onions, Tomatoes, and Olives
Serves 4

1 tbsp olive oil
4 skinless boneless chicken breasts, about 1.5 lbs
kosher salt and black pepper
1 small yellow onion, halved lengthwise then thinly sliced
1/2 cup pitted kalamata olives, halved lengthwise
1 dry pint grape tomatoes, halved lengthwise
1/8 cup packed coarsely chopped cilantro leaves
2 tbsp freshly squeezed lime juice, about 1 lime

Heat olive oil in a large skillet over medium low heat. Season the chicken generously with salt and pepper on both sides. Cook chicken until nicely browned and cooked through – about 20 minutes total, flipping halfway through. Remove the chicken to a platter and cover with foil.

Turn the heat up to medium. Add the onion slices to the skillet and cook until the onions are soft and starting to caramelize – about 7 minutes. Add the olives and tomatoes and stir to combine. Cook for another 3-4 minutes to blister the tomatoes and let them release their juices into the pan. Turn the heat off and stir in the cilantro and lime juice. Spoon the mixture over the chicken and serve warm.