Pan-Seared Chicken with Tomato-Olive Relish

By CarolineNGa

Maureen Callahan, Cooking Light

NOVEMBER 2011

Ingredients

• 2 teaspoons extra-virgin olive oil, divided
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon finely chopped basil
• 1 tablespoon sherry vinegar or balsamic vinegar
• 1 cup cherry tomatoes, quartered
• 1/3 cup chopped pitted olives

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Heat a grill pan over medium-high heat. Add 1 teaspoon oil; swirl to coat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 6 minutes on each side or until done.

2. While chicken cooks, combine remaining 1 teaspoon olive oil, basil, and vinegar in a medium bowl, stirring with a whisk. Add cherry tomatoes and olives; toss to coat. Serve relish with chicken.

Nutritional Information:
Amount per serving
Calories: 235
Fat: 6g
Saturated fat: 0.9g
Monounsaturated fat: 2.2g
Polyunsaturated fat: 0.8g
Protein: 39.6g
Carbohydrate: 1.6g
Fiber: 0.5g
Cholesterol: 99mg
Iron: 1.4mg
Sodium: 511mg
Calcium: 24mg