Pan-Seared Chicken with Tomato-Olive Relish

Photo: John Autry; Styling: Leigh Ann Ross

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

Yield: Serves 4 (serving size: 1 breast half and 1/4 cup relish)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 235
  • Fat: 6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 39.6g
  • Carbohydrate: 1.6g
  • Fiber: 0.5g
  • Cholesterol: 99mg
  • Iron: 1.4mg
  • Sodium: 511mg
  • Calcium: 24mg

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

Preparation

  1. 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. 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.
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