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Chicken with Tomatoes, Olives, and Cilantro

Chicken breasts get bold bursts of flavor from a zesty topping of cherry tomatoes, lime juice, cilantro, and green olives. Serve this dish with rice or a simple green salad and crusty bread.This recipe is from the cookbook "Everyday Food: Fresh Flavor Fast."

  • Servings: 4
Chicken with Tomatoes, Olives, and Cilantro

Source: Everyday Food Fresh Flavor Fast, 2010


  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breast halves (1 1/2 to 2 pounds)
  • Coarse salt and ground pepper
  • 1 onion, halved lengthwise and thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1/3 cup pitted green olives, halved
  • 1 tablespoon fresh lime juice
  • 1/4 cup packed fresh cilantro


  1. In a large skillet, heat oil over medium-low. Season chicken on both sides with salt and pepper, and cook until lightly browned and just cooked through, turning once, 10 to 15 minutes. Transfer to a plate; cover loosely with aluminum foil.

  2. Raise heat to medium; cook onion, stirring occasionally, until softened, 5 to 7 minutes. Add tomatoes and olives; cook until tomatoes soften and release their juice, 1 to 2 minutes. Remove from heat, and stir in lime juice and cilantro. Season with salt and pepper. Serve chicken topped with tomato mixture.


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