Chicken, Tomatoes, Olives, and Cilantro is a quick and easy recipe to whip up. The recipe is from Martha Stewart’s Fresh Food Fast. This is also a recipe I tend to forget about, not sure why we really like it and it’s easy. Dinner menus have been hard to come up with recently and the only thing on the menu that day was ‘chix’. No recipe, no idea or even veg. Just ‘chix’
Than a light bulb went off in my head and I remembered Cilantro-Olive chicken as I refer to it. I like to serve this with rice but potatoes or bread would work too. We are out of onions so you will see it in the recipe but none in my picture. Sometimes onion powder can save you and if you do not like cilantro, parsley will work.
1 tablespoon olive oil
4 boneless chicken breast or a packet of tenders
1 onion sliced thinly
1 pint cherry tomatoes or 14 oz. canned tomatoes
1/3 cup green olives
juice from half a lime
1/4 cup cilantro.
Brown chicken on both sides about 5 minutes each side. Saute onions until soft. Add tomatoes and olives. If using fresh tomatoes cook until softened and juices release. If using canned let juices reduce a bit. Add lime juice and cilantro cook a minute or two.