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Chicken with Cherry Tomatoes, Olives, and Cilantro

marthastewart.com
serves 4

Ingredients
  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breast halves (1 1/2 to 2 pounds)
  • Coarse salt and ground pepper
  • 1 onion, halved lengthwise and thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1/3 cup pitted green olives, halved
  • 1 tablespoon fresh lime juice
  • 1/4 cup packed fresh cilantro​
Picture
Preparation
  1. In a large skillet, heat oil over medium-low. Season chicken on both sides with salt and pepper, and cook until lightly browned and just cooked through, turning once, 10 to 15 minutes. Transfer to a plate; cover loosely with aluminum foil.
  2. Raise heat to medium; cook onion, stirring occasionally, until softened, 5 to 7 minutes. Add tomatoes and olives; cook until tomatoes soften and release their juice, 1 to 2 minutes. Remove from heat, and stir in lime juice and cilantro.
    Season with salt and pepper. Serve chicken topped with tomato mixture
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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