Chicken breasts with olive, tomato and caper dressing
Juicy chicken breasts with a punchy olive, tomato and caper dressing is a great, fast summer meal. Not only is it gluten free and low carb, it's also absolutely delicious and is great for meal prepping ahead.
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 5 minutes
Total Time 20 minutes
Servings 4 people
- 4 large chicken breasts sliced horizontally in half, resulting in two thin chicken cutlets
- 4 tbsp olive oil
- 2-4 tbsp lemon juice
- 2 garlic cloves, crushed
- 1 tbsp dried mixed herbs of your choice
- 2-3 tsp salt
- black pepper, to taste
for the dressing
- 1 cup Calamata olives pitted and roughly chopped
- 3 tbsp capers rinsed if salt packed
- 2 cups cherry tomatoes roughly chopped
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/2 cup parsley chopped
- salt and pepper to taste
Combine all the ingredients for the marinade then pour over the halved chicken breasts and allow to marinade for 5-10 minutes.
Combine all the ingredients for the dressing and set aside (the dressing can be made up to an hour ahead and kept at room temperature).
Heat a large, non-stick frying pan over medium-high heat then add the chicken breasts. Cook for 2 minutes on one side until the chicken is golden brown then flip and cook for another minute on the other side.
Remove from the pan and allow to rest for 5 minutes.
Spoon the dressing over the cooked chicken breasts and serve.
Calories: 462kcal | Carbohydrates: 8g | Protein: 28g | Fat: 36g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 2025mg | Potassium: 712mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1185IU | Vitamin C: 38mg | Calcium: 68mg | Iron: 2.3mg