Grilled Mediterranean Chicken

Serves 4

Ingredients

1 cup tomatoes, cherry or grape 2 cups olives, kalamata, about 18 large olives 3 tablespoons capers, rinsed 2 tablespoons olive oil 4 chicken breasts, boneless skinless (4-6 oz) 1 teaspoon sea salt 1 teaspoon black pepper

Serve with low GI carbs such as sweet potato or quinoa and green vegetables

Instructions

Pre-heat oven to 200 C.

Toss tomatoes, olives, capers, and 2 teaspoons olive oil in a bowl.

Season chicken breasts on both sides with sea salt and freshly ground black pepper. Heat a large, oven-proof skillet over high heat. Once hot, add 2 teaspoons olive oil and sear chicken on both sides.

Turn heat to medium-high and add remaining oil (should be hot but not smoking) and continue to cook until deep golden brown (about 4 minutes).

Use tongs to flip chicken, then add tomato mixture to skillet. Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened, about 15-18 minutes.

Transfer to plates and spoon tomato mixture over top to serve.

Adapted from: Paleo Plan

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