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​

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