Chicken with tomato and olive salsa

Recipe from: 28 September 2015
recipe, chicken, olives

Ingredients 8
Servings 1
Minutes 00:15


Serving Change
  • 4
    chicken breast fillets
  • 30
    olive oil
  • 3
    ripe tomatoes, seeded and diced
  • handful pitted calamata olives, chopped
  • 20
    chopped basil or parsley
  • 15
    olive oil
  • 10
    red wine vinegar
  • prepared couscous or creamy polenta, to serve



Cut the chicken fillets in half horizontally. Drizzle with olive oil and season well with salt and freshly ground black pepper. Heat a pan over high heat and fry the chicken for 2 minutes per side, or until just done. Cover in foil for a few minutes until ready to serve.


Toss together the tomatoes, olives, herbs, olive oil and vinegar. Serve with the chicken on a bed of couscous or creamy polenta.

Text and image source: Ideas magazine

To receive quick and convenient weekday recipes, join our
Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: recipe  |  chicken  |  olives publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.