Chicken Cutlets with Olives and Tomatoes

Chicken Cutlets with Olives and Tomatoes
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Chicken Cutlets with Olives and Tomatoes

Servings 4

Total Time: 90 minutes

Cook Time: 60 minutes

Passive Time: 30-60 minutes

Nutrition Information

calories 303

carbohydrate 17g

protein 16g

fat 11g


  • 4 piece(s) chicken breast(s), boneless skinless (4-6 oz)
  • 3 tablespoon(s) olive oil
  • 1 medium lemon(s) juiced
  • 1/4 teaspoon(s) sea salt (optional)
  • 1/4 teaspoon(s) black pepper
  • 6 medium garlic clove(s) chopped
  • 1 large onion(s) chopped
  • 1 can(s) tomatoes, plum (28 oz) drained and chopped or equivalent amount of fresh plum tomatoes, blanched to remove skin and chopped
  • 1/2 cup(s) olives, black drained, pitted, and chopped
  • 3 tablespoon(s) parsley, fresh chopped fine (divided)
  • 2 teaspoon(s) thyme, fresh chopped


  1. Marinate chicken in 2 tablespoons olive oil, lemon juice, sea salt and freshly ground black pepper for 30 to 60 minutes (or up to 24 hours), turning often.
  2. Preheat oven to 375 F.
  3. In a large skillet sauté garlic and onions in remaining olive oil.
  4. Add tomatoes and olives and sauté for 15 minutes, uncovered, stirring often.
  5. Add 1 tablespoon parsley and thyme, stirring to combine.
  6. Place chicken breasts in oven proof baking dish. Cover with sautéed mixture and sprinkle with remaining parsley.
  7. Cover, and bake for 35 to 40 minutes or until brown.

Photo courtesy: Tarah at