Ingredients
Scale
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup green olives, pitted and halved
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt, pepper, oregano, and thyme.
- Add the chicken to the skillet and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add the garlic and cherry tomatoes. Sauté for 2-3 minutes until fragrant.
- Stir in the olives and cook for another 2 minutes.
- Return the chicken to the skillet and simmer for an additional 2 minutes to heat through.
- Garnish with fresh parsley before serving.
- Prep Time: 10
- Cook Time: 20