Chicken With Salsa, Olives, and Lime Recipe

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.

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.