Last Friday, instead of going grocery shopping after work, I chose to torture myself at Nordstrom Rack. Why torture? Because nothing fit. I left frustrated, trying not to cry. Yes, it's my fault: I've been eating too much without any physical activity other than a weekly salsa dancing outing.
I know I need to change.
What does any of this have to do with a recipe for Chicken with Olives and Oranges? Well, I woke up the following Saturday around 10 am, since I did not get home from dancing until 2 am. I looked outside and thought, "Screw it. I'm not going grocery shopping." The day was cold, gray and wet.
Luckily, I had two chicken breasts defrosting in the refrigerator and had to do something with them. That's how I came up with an idea for this recipe. All you need for this recipe is chicken breasts, oil, salt & pepper, garlic, green olives and an orange. The saltiness of the olives and the sweetness of the orange play incredibly well together. If you don't have either of these ingredients, use capers and pineapple.
Chicken with Olives and Oranges
2 teaspoons olive oil
2 large skinless and boneless chicken breasts
salt & pepper
3 garlic cloves, thinly sliced
1 cup green pitted olives
1 orange, segmented (make sure to collect any juice that squeezes out)
1. Heat a cast iron skillet or any heavy-bottomed pan on the stove. Add oil. Heat the oil.
2. Season chicken breasts with salt and pepper and sear in the cast iron skillet for five minutes on each side.
3. Add garlic, olives, orange segments and orange juice. Cover the skillet and cook for 5-10 minutes or until the internal temperature of the chicken breasts reaches 165F.
Don't freak out when the orange segments fall apart: you did not do anything wrong! That's just what happens when you cook fruit. Also, you'll notice that the olives turn a gorgeous brown color and shrivel up a bit.
Cooking chicken breasts in an iron skillet is my favorite method by far. If you haven't tried it, what are you waiting for?
What do YOU make with skinless boneless chicken breasts?