Chicken Paved With Tomatoes
Updated October 11, 2023
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
6 skinless and boneless chicken breasts (about 2 ½ pounds)
3 tablespoons extra-virgin olive oil
3 tablespoons finely chopped imported black olives or olive paste
3 medium-ripe tomatoes, sliced thin
Freshly ground black pepper
1 tablespoon finely minced fresh basil
Nutritional analysis per serving (4 to 6 servings)
2 grams carbs; 138 milligrams cholesterol; 299 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 1 gram fiber; 118 milligrams sodium; 43 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat a grill or broiler. Brush the chicken breasts with one-and-a-half tablespoons of the oil. Grill or broil the chicken until it is lightly browned on both sides and just cook through, six to eight minutes on each side.
- Step 2
Spread the olives or olive paste on the top of each chicken breast and cover with overlapping slices of tomato. Brush with remaining olive oil and season with pepper.
- Step 3
If you used a grill, move the hot coals to one side and place a sheet of heavy-duty foil on the grill rack not directly over the coals. Place the chicken breasts on the foil, tomato side up, and cover the grill for five minutes, just long enough to allow the tomatoes to warm. If you used a broiler, turn it off and return the chicken breasts to the broiler for about five minutes.
- Step 4
Sprinkle the chicken with basil and serve.
Private Notes
Comments
Definitely easy, but a bit bland, maybe some additional spice would be good: siracha? I brined the chicken breasts first, which ensured they would be tender and juicy.