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Pan-Seared Chicken with Tomato-Olive Relish

Pan-Seared Chicken with Tomato-Olive Relish
Photo: John Autry; Styling: Leigh Ann Ross
Yield

Serves 4 (serving size: 1 breast half and 1/4 cup relish)

Select your favorite varieties of olives from the supermarket olive bar to make the relish without leftovers.

Ingredients

  • 2 teaspoons extra-virgin olive oil, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon finely chopped basil
  • 1 tablespoon sherry vinegar or balsamic vinegar
  • 1 cup cherry tomatoes, quartered
  • 1/3 cup chopped pitted olives

Nutrition Information

  • calories 235
  • fat 6 g
  • satfat 0.9 g
  • monofat 2.2 g
  • polyfat 0.8 g
  • protein 39.6 g
  • carbohydrate 1.6 g
  • fiber 0.5 g
  • cholesterol 99 mg
  • iron 1.4 mg
  • sodium 511 mg
  • calcium 24 mg

How to Make It

  1. Heat a grill pan over medium-high heat. Add 1 teaspoon oil; swirl to coat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 6 minutes on each side or until done.

  2. While chicken cooks, combine remaining 1 teaspoon olive oil, basil, and vinegar in a medium bowl, stirring with a whisk. Add cherry tomatoes and olives; toss to coat. Serve relish with chicken.