Chicken breasts get bold bursts of flavor from a zesty topping of cherry tomatoes, lime juice, cilantro, and green olives. Serve thisdish with rice or a simple green salad and crusty bread.


1 tablespoon olive oil
4 boneless, skinless chicken breast halves (1½ to 2 pounds)
Coarse salt and freshly ground pepper
1 onion, halved lengthwise and thinly sliced
1 pint cherry tomatoes, halved
⅓ cup pitted green olives, halved
1 tablespoon fresh lime juice
¼ cup packed fresh cilantro


1 In a large skillet, heat oil over medium-low. Season chicken on both sides with salt and pepper, and cook until lightly browned and just cooked through, turning once, 10 to 15 minutes.Transfer to a plate; cover loosely with aluminum foil. 

2 Raise heat to medium; cook onion, stirring occasionally, until softened, 5 to 7 minutes. Add tomatoes and olives; cook until tomatoes soften and release their juice, 1 to 2 minutes. Remove from heat, and stir in lime juice and cilantro. Season with salt and pepper. Serve chicken topped with tomato mixture.

PER SERVING: 224 calories; 11.7 grams fat; 8 grams protein; 24.4 grams carbohydrates; 6.9 grams fiber