|Easy pan-grilled chicken with a flavorful green olive relish and Mediterranean Salad with Hummus Dressing on the side.|
Green olive relish. That's the most important thing you need to know about this easy pan-grilled chicken recipe, because if you're a green olive lover like me (or my brother Mark) then you're going to love this recipe. On the other hand, if you're someone who doesn't get the whole green olive thing, you'll probably want to skip this recipe (and the green-olive laden Picadillo Lentil Stew I posted earlier this week.) I promise this temporary green olive infatuation will pass, but green olive lovers, this one is for you!
Combine chopped green olives, toasted and chopped almonds, chopped capers, lemon zest, chopped thyme, minced garlic, and olive oil to make the relish and let it sit while you cook the chicken.
We only cooked two chicken breasts to try the recipe, but the relish easily makes enough for 3 or 4 pieces of chicken. Try to use chicken breasts that are close to the same size and trim off any visible fat.
Season the chicken on both sides with Roast Chicken Seasoning Rub. (I also love Szeged Chicken Rub, but it can be hard to find.)
Brush a stove-top grill pan with olive oil and heat it over medium high heat. Then put the chicken on and cook about 2-3 minutes per side, or until the chicken feels firm (but not hard) to the touch.
Let chicken rest about 2 minutes, then cut each chicken breast into diagonal slices and arrange on plate.
(Recipe makes enough relish for relish for 3 or 4 chicken breasts; adapted slightly from Grilled Chicken Breasts with Green-Olive Relish at Fine Cooking.)
3/4 cup finely chopped green olives with pimientos
2 T blanched almonds, toasted in dry pan and then chopped
1 T capers, chopped
1-2 tsp. lemon zest
1 tsp. chopped fresh thyme (or use 1/2 tsp. crushed dried thyme but fresh thyme would be much better)
1/2 tsp. minced garlic (or more)
3 T extra-virgin olive oil
3 or 4 boneless, skinless chicken breasts, trimmed and pounded to 1/2 inch thickness
1-2 tsp. Roast Chicken Seasoning Rub (or use your favorite seasoning for chicken)
olive oil, for brushing stove-top grill pan
Combine the chopped green olives, toasted and chopped almonds, chopped capers, lemon zest, chopped thyme, minced garlic, and olive oil to make the relish. Let it sit while you prep and cook the chicken so flavors can blend.
Trim chicken breasts so there is no visible fat; then put each chicken breast inside a heavy plastic bag and pound until the chicken is an even 1/2 inches thick. Rub chicken breasts on both sides with Roast Chicken Seasoning Rub or your favorite seasoning for chicken.
Brush a stove-top grill pan with olive oil and heat for a minute or so over medium-high heat, until pan is hot. Lay chicken breasts on the grill-pan, laying them at a diagonal and then rotating if you want grill marks. Cook the chicken about 2-3 minutes per side, or until the chicken feels firm (but not hard) to the touch if you press down on it with your finger.
When chicken feels done, remove it to a cutting board and let it sit for a couple of minutes; then slice each chicken breast into diagonal slices and arrange on a plate. Serve with green olive relish spooned over, plus more to pass at the table.
South Beach Suggestions:
Everything in this relish is a low-glycemic ingredient, and this recipe would be good for any phase of the South Beach Diet.
More Recipes for Green Olive Lovers:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Shredded Chicken Salad with Green Olives, Celery, and Green Onion from Kalyn's Kitchen
Roasted Cauliflower with Red Bell Pepper, Green Olives, and Pine Nuts from Kalyn's Kitchen
Spiced Turkey Burgers with Green Olives and Feta from Pinch My Salt
Brown Rice Pilaf with Green Olives and Lemon from Lottie and Doof
Portuguese Green Olive Dip from Leite's Culinaria
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)