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Chicken Breasts with Tomato Olive Salad

Chicken Breasts with Tomato Olive Salad
Photo by Anna Williams

Ingredients

  • 1 pint grape tomatoes, halved
  • 4 servings frozen or refrigerated breaded chicken breasts (from two 10- to 12-ounce boxes or one 25-ounce bag)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Kosher salt and black pepper
  • ½ cup pitted Kalamata olives

Cook the chicken according to package directions. In a bowl, combine the tomatoes, olives, parsley, lemon juice, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve over the chicken.

View full recipe at My Recipes

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