Meals Matter

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Contributed By: scrandall1173
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Olives, like olive oil, come in a variety of flavors. They can be salty, slightly bitter, or have a buttery, rich flavor. Here, we've used two varieties to make a chunky, salsa-textured topping. Any combination of good olives will work well.

Ingredients

1 Red bell pepper

1 Orange bell pepper

1 Yellow bell pepper

6 (4-ounce) skinless, boneless chicken breast halves

3/4 teaspoon Kosher salt

1/4 teaspoon Freshly ground black pepper

2 teaspoons Olive oil, divided

2 teaspoons Chopped fresh rosemary

2 Garlic cloves, minced

3 tablespoons Chopped pitted kalamata olives

3 tablespoons Chopped pitted green olives

2 teaspoons Fresh lemon juice

Preparation

Preheat broiler.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.

Sprinkle chicken with salt and black pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove from pan; keep warm.

Add 1 teaspoon oil, rosemary, and garlic to pan; sauté 30 seconds or until garlic begins to brown. Stir in bell peppers, olives, and lemon juice; cook 1 minute or until thoroughly heated, stirring constantly.

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