Chicken with Olives, Tomato, and Lemon

Adapted from a recipe in New Food Fast, by Donna Hay:

  •  3 boneless, skinless chicken breasts (about 1 1/2 lbs.)
  • 1 pint grape tomatoes, sliced in half
  • 1/2 cup pitted calamata olives, coarsely chopped
  • Juice and zest of 1 lemon
  • Drizzle of olive oil
  • 1 lb green beans

Preheat oven to 425F. Slice chicken breasts horizontally to create to thin cutlets from each breast. Combine all ingredients in a large rectangular baking dish, and bake for about 20 mins.

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