Pan Grilled Chicken With Tomatoes and Olives |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
I adapted this from a recipe on the back of a can of black olives. Easy and has a great presentation. I served it with oven roasted asparagus. Ingredients:
4 boneless chicken breasts |
4 teaspoons olive oil |
1 (7 ounce) packet italian salad dressing mix |
2 cups fresh tomatoes, diced |
1 (16 ounce) can ripe pitted black olives |
1 1/2 cups feta cheese, crumbled |
1/4 cup basil |
2 cups hot cooked couscous or 2 cups cooked pasta |
Directions:
1. Cube chicken and coat with 2 teaspoons olive oil.
2. Sprinkle 2 tablespoons of italian dressing mix over chicken.
3. Heat nonstick skillet over medium heat.
4. Add chicken and cook until chicken is no longer pink.
5. Combine tomatoes, olives, remaining 2 teaspoons olive oil, remaining italian dressing mix and basil in a bowl.
6. Transfer chicken and couscous (or pasta) to serving plates, and top with olive mixture and cheese.
7. Serve immediately.
|
|