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Chicken with Two-Olive Topping

Yield 6 servings (serving size: 1 chicken breast half and 1/3 cup sauce)
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.


  • 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

Nutrition 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

How to Make It

  1. Preheat broiler.

  2. 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.

  3. 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.

  4. 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.