Chicken with tomato and olive salsa


recipe, chicken, olives

Ingredients 8
Servings 1
Minutes 00:15

Ingredients

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

Method

00:15
 

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.

Salsa:

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.

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Read more on: recipe  |  chicken  |  olives
 

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