Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
  • 2 ¼ pounds skinless and boneless chicken breasts
  • 1 medium onion, chopped
  • 1 pound canned plum tomatoes, very well drained and chopped
  • 18 Nicoise olives, pitted and coarsely chopped
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      458 calories; 28 grams fat; 6 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 42 grams protein; 127 milligrams cholesterol; 242 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. In a shallow baking dish combine two tablespoons of the olive oil with half the garlic, the lemon juice and salt and pepper to taste. Add chicken breasts, turning them in the dish so they are coated with the marinade. Arrange them in a single layer in the dish, cover with plastic wrap and allow them to marinate at room temperature for 30 minutes.
  2. Preheat oven to 375 degrees.
  3. Heat the remaining oil in a skillet. Add onion and remaining garlic and saute until tender but not brown. Add tomatoes and olives and allow to cook about 15 minutes, until the mixture begins to thicken. Stir in half the parsley and the thyme and season to taste with salt and pepper.
  4. Spread the tomato mixture over the marinated chicken breasts. Place in oven and bake about 20 minutes, until the chicken is done. Remove from oven and baste to combine juices in bottom of the pan with the tomato mixture on top. Sprinkle with the remaining parsley and serve.

1 hour

Dining and Cooking