|15 min||45 min||1 h||3|
|681 gm||Chicken breast, with skin|
|2 cup||Grape tomatoes|
|1 cup||Kalamata olives|
|3 clove(s)||Garlic (whole)|
|1/4 cup||Chicken broth (stock) (gluten free)|
|2 tbsp||Extra virgin olive oil (divided)|
|1 dash||Salt and pepper (sea salt)|
|1/2 tbsp||Basil, fresh (chopped)|
|1/2 tbsp||Thyme, fresh (chopped)|
1. Preheat the oven to 375 degrees.
2. Season the chicken breasts with salt and pepper. In a large skillet, heat 1 Tablespoon of oil over med-high heat. Brown the chicken, skin-side-down only. Set aside.
3. In a glass, ceramic or stoneware baking dish, toss the olives, garlic and grape tomatoes with remaining olive oil and chicken broth and season with a little salt and lots of freshly ground black pepper. Place the browned chicken on top, skin side up.
4. Roast for 45 minutes, uncovered, or until chicken is cooked through (juices will run clear when meat is pricked).
is a great source of lean protein which aids in muscle growth and repair!
No a fan of tomatoes or olives? - use diced zucchini, mushrooms, carrots or squash!