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.
4largechicken breastssliced horizontally in half, resulting in two thin chicken cutlets
2garlic cloves, crushed
1tbspdried mixed herbs of your choice
black pepper, to taste
for the dressing
1 cupCalamata olivespitted and roughly chopped
3tbspcapersrinsed if salt packed
2cupscherry tomatoesroughly chopped
salt and pepperto 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.