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Chicken Breasts with Tomato Olive Salad

Photo: Anna Williams; Styling: Deborah Williams
Prep time 10 mins
Other time 5 mins
Yield Makes 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.