Chicken with Olives, Tomato and Basil

Holly Clegg
  • Yield: 4 servings


1 1/2pounds boneless, skinless chicken breasts (pounded thin if desired)
1teaspoon paprika
-- Salt and pepper to taste
1/4cup lemon juice
1/4cup chopped onion
1teaspoon minced garlic
1pint grape tomatoes, halved
1/3cup Kalamata olives
1/4cup chopped fresh basil or 1 tablespoon dried basil leaves
1/3cup chopped Italian parsley


  1. Sprinkle chicken with paprika, salt and pepper; drizzle with lemon juice.
  2. In large nonstick skillet over medium heat, coated with nonstick cooking spray, cook chicken on each side until chicken is golden, 3 to 5 minutes each side.
  3. Add onion, garlic, tomatoes and olives, cooking for several minutes or until tomatoes begin to soften. Sprinkle with basil and parsley before serving.
Spicy Advice: Italian (flat leaf) parsley has more flavor than curly parsley and is better for cooking.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).

Nutritional Info *per serving

  • Calories 237
  • Fat 4g
  • Saturated Fat 1g
  • Cholesterol 99mg
  • Sodium 224mg
  • Carbohydrate 9g
  • Fiber 2g
  • Sugars 4g
  • Protein 41g