Mediterranean Chicken Breasts With Tomatoes and Olives

This is very yummy and makes a good weeknight meal. I serve it with short-grain brown rice with olive oil and grated parmesan cheese and a green vegetable.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  tablespoon olive oil
• 1  teaspoon olive oil
• 4  boneless skinless chicken breasts, cut into 1 inch pieces
• 1  medium onion, chopped
• 1  teaspoon minced garlic clove (about 2 cloves)
• 1 (15 ounce) can diced tomatoes, with their liquid
• 1⁄2 cup kalamata olive, pitted and chopped (or use green olives)
• 1  teaspoon dried oregano (or 1 tbsp. fresh)
• 1  teaspoon dried basil (or 1 tbsp. fresh)

Directions

1. In a large cast-iron or nonstick skillet, heat the tablespoon of olive oil over medium heat. Add the chicken and saute until it is browned on all sides and just cooked through (about 7-10 minutes). Remove chicken and place on a plate.
2. Add the teaspoons of olive oil and the onions to the pan, and cook for 2 minutes. Add the garlic and cook for another minute. Add the tomatoes olives, oregano and basil and cook the sauce for 5-8 more minutes.
3. Add the chicken and cook until it is heated through.
4. Put the chicken on plates (over rice if desired), and spoon the sauce equally over the chicken.