Skillet Chicken with Olives and Tomatoes

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This recipe is a breeze, and it’s bursting with flavors from paprika, cumin, olives, parsley and tomatoes. If you don’t like cumin, you can omit it and double the paprika. Using chicken cutlets cuts down on the cooking time so you will have this to your table in about 25 minutes or so. Serve with a big green salad, roasted asparagus or some rice, and that’s all you need for dinner tonight.

 

Skillet Chicken with Olives and Tomatoes

Prep: 10 minutes

Cook: 12 minutes

Yield: 4 servings

Ingredients

1/4 teaspoon smoked or regular paprika

1/4 teaspoon ground cumin

1/4 teaspoon freshly ground pepper

1/4 cup fresh lemon juice

11/2 pounds chicken cutlets

1 tablespoon olive oil

1/3 cup white wine or low-sodium chicken broth

1/4 cup chopped shallots

1/2 cup sliced grape tomatoes

1/2 cup chopped Italian parsley

1/4 cup sliced green olives

Preparation

1. Sprinkle chicken with first 3 ingredients; drizzle with lemon juice. Heat oil in a large lightly greased skillet over medium-high heat and cook 2 to 3 minutes on each side or until chicken is golden.

2. Remove chicken from skillet and pour white wine into skillet, stirring to scrape the bottom solids. Add shallots and remaining ingredients. Reduce heat; add chicken back to skillet; simmer 5 minutes.

Easy Lemon Herbed Chicken

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I have 2 nieces in college who asked me to give them and their college friends some great easy recipes, starting with ideas using boneless chicken breasts. My niece, Meredith, has her own apartment this year. She loves to cook and gets tired of eating out. College students are really not so different from me and my friends (okay, maybe just in some ways). We are all busy, but we want to eat healthy, flavorful meals that are simple and fast. This recipe fits that bill so let me know what you think.

 

Lemon Herbed Chicken

This recipe is also fabulous when grilled.

Prep: 15 minutes

Cook: 20 minutes

Yield: 4 servings

Ingredients

1/4 cup olive oil

1/3 cup fresh lemon juice

2 cloves garlic, minced

1 tablespoon chopped fresh basil

1 tablespoons chopped fresh rosemary

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

4 boneless, skinless chicken breasts (I like to use chicken cutlets)

1 lemon, thinly sliced

Directions

1. Combine first 7 ingredients in a small bowl, mixing well. Pour lemon marinade over the chicken in a zip-top resealable bag; marinate 1 to 4 hours, turning occasionally.

2. Place chicken on a lightly greased baking sheet (or cover baking sheet with aluminum foil and spray with cooking spray for easy cleanup). Broil 51/2 inches from heat (with electric oven door partially open) 8 to 10 minutes on each side or until tender; serve with the lemon slices.

 

For the Broccoli Stir-Fry pictured above:

Saute 1 (12-ounce) package broccoli slaw and 1 (12-ounce) package broccoli and carrots in a large saute pan coated with 1 tablespoon olive oil. Add 3 tablespoons low-sodium soy sauce and saute over medium heat 5 to 10 minutes, stirring often.