Chicken With Salsa, Olives, and Lime

By mschweickert

Ingredients

• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 4 cups refrigerated pico de gallo
• ½ cup
• Step 1
• Heat oil in a large skillet over medium-high. Season chicken all over with salt and pepper. Add chicken to skillet and cook until golden brown on both sides, flipping halfway through, about 4 minutes per side.
• Step 2
• Add pico de gallo, olives, and capers and bring to a simmer. Simmer until chicken is cooked through and sauce is slightly thickened, about 5 minutes.
• Step 3
• Serve chicken with tortillas and lime wedges.

Details

Adapted from realsimple.com

Preparation

Step 1

Ing

2 tablespoons olive oil

4 boneless, skinless chicken breasts

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

4 cups refrigerated pico de gallo

½ cup chopped green olives (such as Castelvetrano)

2 tablespoons drained capers

Tortillas and lime wedges, for serving

How to Make It

Step 1

Heat oil in a large skillet over medium-high. Season chicken all over with salt and pepper. Add chicken to skillet and cook until golden brown on both sides, flipping halfway through, about 4 minutes per side.

Step 2

Add pico de gallo, olives, and capers and bring to a simmer. Simmer until chicken is cooked through and sauce is slightly thickened, about 5 minutes.

Step 3

Serve chicken with tortillas and lime wedges.