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Photo: Anna Williams; Styling: Deborah Williams Photo by: Photo: Anna Williams; Styling: Deborah Williams

Chicken Breasts with Tomato Olive Salad

Real Simple JANUARY 2009

  • Yield: Makes 4 servings
  • Prep time:10 Minutes
  • Other:5 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 348
  • Protein: 26g
  • Carbohydrate: 26g
  • Sugars: 7g
  • Fiber: 3g
  • Fat: 16g
  • Saturated fat: 3g
  • Sodium: 1111mg
  • Cholesterol: 45mg
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Chicken Breasts with Tomato Olive Salad recipe

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