Chicken Breasts with Tomato Olive Salad

Real Simple
Chicken Breasts with Tomato Olive SaladRecipe
Photo: Anna Williams; Styling: Deborah Williams
Makes 4 servings


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4 servings frozen or refrigerated breaded chicken breasts (from two 10- to 12-ounce boxes or one 25-ounce bag)
1 pint grape tomatoes, halved
1/2 cup pitted Kalamata olives
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
Kosher salt and black pepper


Prep: 10 Minutes
Other: 5 Minutes

Cook the chicken according to package directions. In a bowl, combine the tomatoes, olives, parsley, lemon juice, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve over the chicken.

Created date

December 2008

Nutritional Information

Calories 348
Protein 26 g
Carbohydrate 26 g
Sugars 7 g
Fiber 3 g
Fat 16 g
Satfat 3 g
Sodium 1111 mg
Cholesterol 45 mg