Tuesday, March 6, 2012

Pan-Grilled Chicken with Olives and Tomatoes

Pan Grilled Chicken with Olives & Tomatoes

Most people either love or hate olives.  I’m a big fat lover of them.  Any kind, any size, any shape, any filling.  I want them all!  At any given time, you can open our fridge or pantry and find some.  Paul and I both have no issue eating them right our of the jar.

Oh, hi olives….

Pan Grilled Chicken with Olives & Tomatoes

I am so excited to have the opportunity to work with Lindsay Olives.  Lindsay Olives produces both black and green olives and lots of varieties of each.  Their most popular and easiest to find is the California black ripe pitted olives, which I happened to use in this recipe  Another plus: olives are naturally gluten-free, soy free and lactose free.  Find out more on the Lindsay Olives Facebook page.

Pan Grilled Chicken with Olives & Tomatoes

I love Mediterranean flavors.  Olives are used widely in Mediterranean cooking so when I saw this recipe, knew 100% it would be a hit.  Cous cous, feta, olives, tomatoes and chicken.  How could it be bad?

Pan Grilled Chicken with Olives & Tomatoes

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Pan-Grilled Chicken with Olives and Tomatoes Recipe

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Fast and simple healthy weeknight meal inspired by olives and Mediterranean flavors.


4 skinless, boneless chicken breast halves
4 tsp. olive oil, divided
2 tsp. Cavender’s Greek Seasoning*
2 cups grape tomatoes, halved
1 (6-ounce) can Lindsay® Ripe Pitted Olives, drained
2/3 uncooked whole wheat cous cous
1/2 cup crumbled feta cheese
1/4 cup fresh cilantro, chopped, divided


Brush both sides of chicken with 2 teaspoons of the oil; sprinkle 1-1/2 teaspoons of the seasoning over chicken. Heat a ridged grill pan or nonstick skillet over medium heat until hot. Add chicken; cook 4 to 5 minutes per side or until chicken is no longer pink in center.

Meanwhile, in a medium bowl, combine tomatoes, olives, feta remaining 2 teaspoons oil and 1/2 teaspoon seasoning. Refrigerate while the chicken cooks.

Transfer the cooked cous cous to a serving platter. Top the cous cous with the chicken and spoon on the olive/tomato mixture. Garnish with remaining cilantro.

*Any seasoning blend such as herb or rotisserie poultry seasoning may be substituted. To substitute garlic salt, reduce the amount to 1 teaspoon. Sprinkle 3/4 teaspoon garlic salt over the chicken and stir 1/4 teaspoon into the olive mixture.

Recipe adapted from Lindsay Olives

Pan Grilled Chicken with Olives & Tomatoes

Lindsay Olives provided me with free products to review for this post.  As always, all opinions are always my own.


59 Responses to “Pan-Grilled Chicken with Olives and Tomatoes”

  1. #
    Jennie — March 8, 2012 @ 8:21 am

    I love olives in a chicken and prune dish I make from Silver Palate.

  2. #
    laura — March 8, 2012 @ 2:26 pm

    I cant ever open one jar of olives to cook with, i have to open two, one for cooking recipe with and one to eat while im cooking….

  3. #
    Nami | Just One Cookbook — March 8, 2012 @ 11:22 pm

    I didn’t eat many olives growing up so they are relatively new food for me. I’d love to try different recipes using them, and this dish just sounds so delicious and I love the look!

  4. #
    cassie — March 9, 2012 @ 9:38 am

    I love to eat them PLAIN or on enchiladas!

  5. #
    cassie — March 9, 2012 @ 9:40 am

    I tweeted giveaway and follow bake your day and lindsayolives on twitter

  6. #
    Meryl — March 9, 2012 @ 6:30 pm

    Straight from the container, in salads, on pizza, etc.

  7. #
    Louis — March 9, 2012 @ 6:31 pm

    In pasta, quesadillas, and salads.

  8. #
    manda — March 12, 2012 @ 3:07 pm

    Love to just eat olives out of the jar. Love the giveaway.

  9. #
    Charity S — March 12, 2012 @ 9:22 pm

    I love them in my salad.

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