Serves 4 to 6
2-3 skinless boneless chicken breasts (depending on weight; see note below)
zest of one lemon
1/3 cup pitted Niçoise olives
1 tbs capers, rinsed
½ pint of cherry tomatoes, cut in half
2 tbs extra-virgin olive oil
Preheat oven to 425°.
Combine lemon zest, olives, capers, tomatoes and olive oil in roasting pan large enough to fit chicken pieces.
Pound chicken to tenderize. Cut into single-serving-size pieces—i.e. each as big as a pack of cards, or about 3-4 oz. (Depending on the size of the chicken breasts, this could mean dividing them into halves or thirds.) Season with salt and pepper.
Put chicken pieces in pan, covering with a little of the tomato-olive-caper mixture.
Cook in oven for 10 minutes. Turn over chicken pieces. Cook for another 10 minutes, or until juices run clear. (Don’t overcook or the chicken will be dry.)
Serve with roasted root vegetables, or quinoa and sautéed greens or a green salad.