Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken Veracruzano By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 1, 2020 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 50 mins Servings: 4 A bright, zesty topping of tomatoes, lime, cilantro, (surprise!) olives enlivens chicken breasts with a dash of Cinco de Mayo festivity. Ingredients 1 tablespoon olive oil 4 boneless, skinless chicken breast halves (about 6 ounces each) Coarse salt and ground pepper 1 medium onion, halved and thinly sliced 1 pint cherry tomatoes, halved ⅓ cup pitted green olives, halved 1 tablespoon fresh lime juice ¼ cup packed fresh cilantro Directions In a large skillet, heat oil over medium-low. Season chicken with salt and pepper, and cook until golden and cooked through, 30 to 35 minutes, turning once. Transfer to a plate; cover loosely with aluminum foil (reserve skillet). Set aside. Raise heat to medium; place onion in skillet, and cook, stirring occasionally, until softened, 5 to 7 minutes. Add tomatoes and olives; cook until tomatoes release their juice, 1 to 2 minutes. Remove from heat, and stir in lime juice and cilantro. Season with salt and pepper. Serve on top of chicken. Print