Chicken with Two-Olive Topping

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Olives, like olive oil, come in a variety of flavors. They can be salty, slightly bitter, or have a buttery, rich flavor. Here, we've used two varieties to make a chunky, salsa-textured topping. Any combination of good olives will work well.
6 servings (serving size: 1 chicken breast half and 1/3 cup sauce)


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1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
6 (4-ounce) skinless, boneless chicken breast halves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil, divided
2 teaspoons chopped fresh rosemary
2 garlic cloves, minced
3 tablespoons chopped pitted kalamata olives
3 tablespoons chopped pitted green olives
2 teaspoons fresh lemon juice


Preheat broiler.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.

Sprinkle chicken with salt and black pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove from pan; keep warm.

Add 1 teaspoon oil, rosemary, and garlic to pan; sauté 30 seconds or until garlic begins to brown. Stir in bell peppers, olives, and lemon juice; cook 1 minute or until thoroughly heated, stirring constantly.

Created date

June 2001

Nutritional Information

Calories 159
Caloriesfromfat 22 %
Fat 3.9 g
Satfat 0.8 g
Monofat 2 g
Polyfat 0.6 g
Protein 26.7 g
Carbohydrate 3.2 g
Fiber 1 g
Cholesterol 66 mg
Iron 1.7 mg
Sodium 390 mg
Calcium 30 mg