Changing Lives, One Body at Time!

    Grilled Chicken Breast with Tomatoes and Olives (over rice)


    1. 4 pieces chicken breast, deboned and skinned

    2. 1 tbsp. extra virgin olive/coconut oil

    3. 1 lemon juiced

    4. 1/2 tsp. sea salt (optional)

    5. 1/4 tsp. ground pepper

    6. 6 cloves garlic, chopped

    7. 1 onion, chopped

    8. 1 cup plum tomatoes, blanched to remove skin, and chopped

    9. 18 pieces black olives drained, pitted, and chopped

    10. 3 tbsp. fresh parsley, chopped

    11. 2 tsp. fresh thyme, chopped

    12. 1/2 cup cooked brown rice



    1. Set oven to 375. Marinate chicken breasts in lemon juice, olive oil, fresh ground pepper, and sea salt for one hour, turning often.

    2. Heat olive oil in frying pan, adding in onions, tomatoes, garlic, and olives. Saute and stir frequently.

    3.  Add thyme and parsley, stirring well.

    4. Arrange chicken breasts in baking dish, cover with sauté mixture, and add in the remaining parsley.

    5. Cover baking dish and cook for 35 minutes or until brown.

    6. Don’t forget about your rice! Add 2 parts water, 1 part rice in sauce pan and cook until water is completely evaporated and rice is soft enough to eat!

    7. Serve chicken and sauté mixture over rice and enjoy!

    Nutrition Facts

    serving size: 2 chicken breasts (1/2 of recipe)

    Calories: 616     Carbohydrates: 33g

    Fat: 16g        Dietary Fiber: 4g

    Cholesterol: 193mg        Protein: 73g

    Sodium: 322mg