Ingredients:
1 cup cherry or grape tomatoes
16-18 large Kalamata olives, pitted and halved
3 Tbs capers, rinsed
1/4c Feta Cheese
4 fresh Basil leaves, julienned
2 Tbs olive oil
4 (4-6 oz) boneless, skinless chicken breasts
sea salt and freshly ground black pepper
Directions:
Pre-heat oven to 475℉.
Toss tomatoes, olives, capers, feta cheese and 2 tsp olive oil in a bowl.
Season chicken breasts on both sides with sea salt and freshly ground black pepper.
Heat a large, oven-proof skillet over high heat. Once hot, add 2 tsp olive oil and sear chicken on both sides.
Turn heat to medium-high and add remaining oil (should be hot but not smoking) and continue to cook until deep golden brown (about 4 minutes).
Use tongs to flip chicken, then add tomato mixture to skillet.
Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened, about 15-18 minutes.
While the chicken is in oven. Stir Basil into the Tomato mixture.
Transfer to plates and spoon tomato mixture over top to serve.
Serve with pasta, rice, salad or just enjoy by itself!
Recipe courtesy of Paleo Plan