This is one of my favorite dishes. I learned it from a Williams-Sonoma cookbook years ago, and then modified it to my liking (more cilanto and lime, fewer olives!). In fact, I’ve made my version so many times that I never even look at that original recipe anymore. If you’re not an olive fan, it’s just as delicious (though less vibrant and tangy) without. It’s ridiculous easy to make, serves 4 but can be doubled for a dinner party, and when served on a platter looks absolutely elegant. I love serving this with a simple salad of butter crunch lettuce and Clementine slices or pomegranate seeds, and a dash of champagne vinegar and olive oil dressing for the salad.
Ingredients:
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breast halves (about 1 1/2 to 2 pounds)
- 1 large yellow onion, thinly sliced
- 1 pint cherry tomatoes, halved or whole
- 1/3 cup pitted green olives, halved (optional)
- Juice of 1 fresh lime juice
- 1 cup packed fresh cilantro, chopped with any extra stem removed
- Salt and pepper to taste
To prepare:
- Season the chicken with salt and pepper on both sides, heat the oil in a large skillet over medium-low heat, and cook until lightly browned and just cooked through – turning once. It should take 10 to 15 minutes. Transfer chicken to a plate.
- Raise the heat to medium and cook onion – 5 to 7 minutes – until softened. Add tomatoes (and olives), and cook until the tomatoes soften and release their juices, about 1 to 2 minutes.
- Put the chicken back into the pan, and layer the vegetables over it.
- Add the cilantro and lime juice, salt and pepper, and gently toss into the vegetables.
- Transfer all to a platter and serve.
Enjoy!
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