Description
A one-pan dish featuring juicy chicken breasts with tomatoes, olives, and aromatic herbs. Layered Mediterranean spices and high-heat searing create a crispy crust, while the cast-iron skillet ensures even cooking.
Ingredients
4 boneless, skinless chicken breasts
2 large Roma tomatoes, diced
2 tbsp olive oil (avocado oil substitute)
1/2 cup pitted Kalamata olives
3 cloves minced garlic (jarred substitute)
1 tsp each of oregano, thyme, basil
1/4 tsp black pepper
1 tbsp olive oil
1 tsp salt
1 tsp sugar (optional)
Instructions
Pat chicken dry with paper towels
Season both sides with salt, pepper, and 1 tsp oregano
Heat 2 tbsp oil in skillet over medium-high until water droplet sizzles
Sear chicken 4 minutes per side until golden-brown
Add garlic, tomatoes, and sugar; cook 2 minutes
Add Kalamata olives, remaining herbs, and 1 tbsp oil
Simmer 5-7 minutes until chicken is fully cooked
Notes
Cast-iron skillet recommended for even heat distribution
Use thick chicken breasts (2 1/2″ thick) for best results
Marjoram substitute for herb blend
Olive oil can be reduced by 1 tbsp if using fatty chicken
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 1500mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg