This is one of my favorite chicken dishes. It’s ridiculous easy to make and provides an array of important phytonutrients with a healthy but not overwhelming amount of protein, This recipes serves 4 but can easily be doubled for a dinner party, and when served on a platter looks absolutely elegant. I love serving this with a simple salad of butter crunch lettuce and Clementine slices or pomegranate seeds, and a dash of champagne vinegar and olive oil dressing for the salad. If you don’t eat nightshades, this recipe isn’t for you – because the tomatoes are so central to the flavor and moisture – but you could try substituting them out for zucchini or another soft vegetable, and increasing the lime juice to balance the need for the acidity that the tomatoes would have provided.
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breast halves (about 1 1/2 to 2 pounds)
- 1 large yellow onion, thinly sliced
- 1 pint cherry tomatoes, halved or whole
- 1/3 cup pitted green olives, halved (optional)
- Juice of 1 fresh lime juice
- 1 cup packed fresh cilantro, chopped with any extra stem removed
- Salt and pepper to taste
- Season the chicken with salt and pepper on both sides, heat the oil in a large skillet over medium-low heat, and cook until lightly browned and just cooked through – turning once. It should take 10 to 15 minutes. Transfer chicken to a plate.
- Raise the heat to medium and cook onion – 5 to 7 minutes – until softened. Add tomatoes (and olives), and cook until the tomatoes soften and release their juices, about 1 to 2 minutes.
- Put the chicken back into the pan, and layer the vegetables over it.
- Add the cilantro and lime juice, salt and pepper, and gently toss into the vegetables.
- Transfer all to a platter and serve.