From My Carolina Kitchen
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 yellow onion, halved lengthwise and thinly sliced
½ cup green olives with pimentos (no pits), halved lengthwise
1 pint grape tomatoes, halved
1 tablespoon freshly squeezed lime juice
¼ cup packed fresh cilantro, chopped (save some leaves for garnish)
Season the chicken on both sides with salt and freshly ground black pepper. If they are very plump, flatten then so they will cook evenly. Heat oil in a 12” non-stick skillet over medium-low heat. When the oil is hot, add chicken and sauté until just cooked through, turning once, about 10 to 15 minutes. If the chicken crowds the skillet, cook in two batches. Transfer the chicken to a plate and cover loosely with foil.
Using the same non-stick skillet, raise the heat to medium and cook the sliced onion, stirring occasionally until soften, taking care not to burn the onions for about 5 to 7 minutes,. Season the tomatoes with a little salt and carefully add them to the pan along with the olives. Cook until tomatoes have softened and released their juice, 1 to 2 minutes. Remove the skillet from the heat and stir in the lime juice and cilantro. Season the mixture lightly with salt and freshly ground black pepper. Top the chicken with the tomato, olive and onion mixture and serve.
Adapted from Everyday Food, Fresh Flavor Fast – serves 4