Warm Tomato Relish with Chicken Breast
Warm Tomato Relish with Chicken Breast
I have become a big fan of something I call “warm tomato relish.”
And no, there aren’t any pickles, Marie.
The first time I tried this recipe was last year after reading the America’s Test Kitchen 30 Minute Suppers cookbook. Yes, I did just admit that I read cookbooks for pleasure. You’re welcome. I made a handful of simple adaptations and was able to create a faster, and healthier version albeit their version probably is the best. I mean…it’s America’s Test Kitchen!
This is a great topping for any lean meat: chicken, lean steak, pork loin, etc. The olives make it salty, which I rather enjoy…but if you’d rather ease up on the salty party, go easy on the olives.
Warm Tomato Relish with Chicken Breast
Servings: 4 servings
Calories: 233kcal
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Ingredients
- 1 lb boneless, skinless chicken breast, cut thin
- 1 tsp grated lemon zest
- 2 cloves garlic, minced or pressed
- 1 tsp dried rosemary, crushed
- 1 pint cherry tomatoes. halved
- 6 green olives, chopped Can substitute Kalamata olives
- 2 tsp olive oil
- 1/4 tsp each salt and pepper
Instructions
- Put a large skillet on medium-high heat and spray with cooking spray. Cook chicken breast on each side for about 6-8 minutes (depending on thickness) or until done (160 F). Remove chicken from pan and cover to keep warm.
- Add lemon zest, garlic and rosemary to the still heated pan and sauté for about 30 seconds.
- Add tomatoes and olives and cook, scraping up any browned bites, until tomatoes are hot, about 4 minutes.
- Stir in olive oil and salt & pepper to taste. Put on top of chicken breast and serve.
Nutrition
Serving: 3oz | Calories: 233kcal | Carbohydrates: 3g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 384mg | Potassium: 687mg | Fiber: 1g | Sugar: 3g | Vitamin A: 637IU | Vitamin C: 29mg | Calcium: 26mg | Iron: 1mg
Nutrition Facts
Warm Tomato Relish with Chicken Breast
Amount Per Serving (3 oz)
Calories 233
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 73mg24%
Sodium 384mg17%
Potassium 687mg20%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 3g3%
Protein 35g70%
Vitamin A 637IU13%
Vitamin C 29mg35%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Hi Steph! I’m not even on purees yet, so this is for the future. :-) I’ve seen that some doctors have their sleeve patients limit or omit tomatoes and tomato products for a few months post-op because of the acid content. In your opinion, is this recipe something that would be okay once I’m cleared for full foods? (By the way, I see Chris at Weight Wise but I’m digging your blog!)
Good question! We have you wait on tomatoes because of the peel for the first 2 months postop. However, if you peeled the skins off this would work fine!