Mediterranean Chicken

Mains, Poultry
chicken, olives, tomato



  • 1 tbsp. oil
  • 4 small boneless skinless chicken breasts (1 lb./450 g)
  • 1 small onion, chopped
  • 1 can (19 fl. Oz./540 mL) Italian-style diced tomatoes
  • 2 tbsp. tomato paste
  • 2 tsp. minced garlic
  • 1 tsp. dried oregano leaves
  • ½ tsp. thyme
  • ½ lemon, squeezed
  • 1/4 cup sliced pimiento-stuffed green olives
  • Salt & pepper to taste
  • 2-2/3 cups hot cooked long-grain brown rice




  1. Heat oil in nonstick skillet on medium heat.  Place chicken in the heated oil with the chopped onions and brown the chicken on both sides, approx. 6 minutes in total.
  2. Add tomatoes, garlic, oregano, thyme and lemon juice; stir gently. Simmer for a further 6 min. or until the chicken is done (170ºF), turning chicken and stirring tomato mixture after about 3 minutes. Stir in olives. Taste and adjust seasoning, adding salt and pepper as required.
  3. Spoon rice onto platter; top with chicken and sauce.


Serve with a selection of steamed vegetables.
Serves 4