I eat chicken pretty regularly, and am fortunate to have a BBQ grille on my kitchen range, so grilled chicken is a snap, not to mention on the menu quite often. I use Bell & Evans Organic Boneless Chicken Breasts. If I can’t find the organic, I get the regular chicken breasts by Bell & Evans. They come in a Cryovac packaging that makes freezing and thawing a breeze.
I wanted to find an accompaniment for the chicken, and remembered a tomato, caper, lemon chutney that a haddock dish was topped with at a local restaurant. So, I decided to search out recipes for something similar.
This recipe has Kalamata olives in it, along with capers, lemon, and cherry tomatoes. Kalamata olives are an excellent source of monounsaturated fats which help lower cholesterol. They are also rich in Vitamin E which help your heart and joints.
I will tell you, if you like olives, this was delicious. It changed otherwise plain “ol grilled chicken into an entrée you would get in a restaurant. It’s simple and made with fresh, healthy ingredients! For this recipe, I used an Italian Olive Salad which I purchased recently at a specialty store. It’s basically olives, olive oil, carrots and spices. It’s so good I could eat it all by itself. The original recipe calls for cherry tomatoes, but I only had the larger ones, so diced them to use in this recipe. This chutney would also be excellent with fish, which I have a couple of times a week.
- Grilled boneless, skinless chicken breasts
- 1 cup Kalamata olives, chopped
- 2 Tbsp capers
- 1 cup cherry tomatoes, halved
- 1/2 cup olive oil
- juice of 1 lemon
- 1/2 cup fresh parsley
- salt & pepper
- Mix together all chutney ingredients. Cover and refrigerate and hour or two, until ready for use.