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.

Recipe by Cooking Light June 2001


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • Preheat broiler.

  • 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.

  • 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.

  • 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.

Nutrition Facts

159 calories; calories from fat 22%; fat 3.9g; saturated fat 0.8g; mono fat 2g; poly fat 0.6g; protein 26.7g; carbohydrates 3.2g; fiber 1g; cholesterol 66mg; iron 1.7mg; sodium 390mg; calcium 30mg.