Olives

Oven Roasted Potatoes with Tomatoes, Olives and Rosemary

Oven Roasted Potatoes with Tomatoes, Olives and Rosemary
Recipe type: Sides
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1½ pound fingerling potatoes, scrubbed and halved lengthwise
  • 1 tablespoons vegetable oil
  • 1 tablespoon chopped fresh rosemary
  • 2 cups grape tomatoes
  • ½ cup Kalamata olives, halved lengthwise
  • salt and pepper to taste

Instructions
  1. Preheat the oven to 450ºF.
  2. Place the potatoes on a baking sheet, drizzle with the oil, sprinkle with rosemary, salt, and pepper, then toss to combine.
  3. Roast the potatoes until they begin to become tender, about 15 minutes.
  4. Add the tomatoes, olives, then stir to combine.
  5. Continue roasting until the potatoes are browned and tender, about 10 minutes more.Oven Roasted Potatoes with Tomatoes, Olives and Rosemary

 

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Tender Chicken Breast with Olives and Grape Tomatoes

Tender Chicken Breast with Olives and Grape Tomatoes
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 pint grape tomatoes, halved
  • ⅓ cup pitted Kalamata olives, halved
  • 1 cup crumbled feta
  • ½ cup loosely packed fresh parsley leaves
  • 2 tablespoons vegetable oil, divided
  • 4 (6-ounce) boneless, skinless chicken breast halves, trimmed
  • salt and pepper to taste

Instructions
  1. In a medium bowl, combine the tomatoes, olives, feta, parsley, 1 tablespoon of the olive oil, salt, and pepper. Set aside to marinate while you make the chicken.
  2. Preheat a large skillet over medium-high heat.
  3. Season the chicken with salt and pepper. Add the remaining 1 tablespoon of oil followed by the seasoned chicken breasts.
  4. Cook until browned on both sides and no longer pink in the middle, about 5 minutes per side.
  5. Serve the tomato-olive mixture over the chicken, then serve.

 

Tender Chicken Breast with Olives and Grape Tomatoes

Tender Chicken Breast with Olives and Grape Tomatoes