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Chicken with Warm Olive Salsa

A delightful balance of juicy chicken paired with zingy warm olive salsa, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts (about 4 oz. each)
  • 2 tablespoons olive oil (extra virgin for the best flavor)
  • Salt and pepper to taste
For the Warm Olive Salsa
  • 1 cup mixed olives (green and kalamata, pitted and chopped) Choosing high-quality olives is crucial; opt for ones packed in brine for that extra punch.
  • 1/2 cup cherry tomatoes (halved)
  • 1/4 cup red onion (finely diced)
  • 2 cloves garlic (minced)
  • 1/4 cup fresh parsley (chopped) Fresh is best!
  • 1 tablespoon capers (rinsed and chopped)
  • 1 each Juice of 1 lemon (freshly squeezed) for the best taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  3. Season the chicken breasts with salt and pepper on both sides and place them in the skillet. Sear for about 5 minutes on each side, until they’re golden brown.
  4. Once the chicken is seared, transfer the skillet to the preheated oven. Bake for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is no longer pink inside.
Salsa Preparation
  1. While the chicken is baking, prepare the warm olive salsa. In a medium bowl, combine the chopped olives, cherry tomatoes, red onion, garlic, parsley, lemon juice, and capers. Toss the mixture gently to combine all ingredients.
  2. Once the chicken is cooked, remove it from the oven and let it rest for a few minutes.
  3. Top the chicken with the warm olive salsa before serving.

Notes

Use a meat thermometer to ensure your chicken is perfectly cooked, juicy, and not dry. For variations, add feta cheese to the salsa or swap chicken for grilled eggplant or zucchini for a vegetarian option. Leftovers can be stored in an airtight container in the fridge for up to 3 days.