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Ingredients
2 to 3 pounds chicken tenderloins
olive oil
3 garlic cloves, minced
2 tablespoons fresh oregano, minced
salt and pepper
15 pitted kalamata olives
2 medium zucchini
1 medium tomato, seeded then sliced
fresh basil
2 tablespoons butter
Instructions
- Season chicken with salt and pepper. Add the oregano and garlic to the chicken the drizzle some olive oil over. Nicely incorporate into chicken, cover and marinate for 15 minutes in the fridge.
- Thinly slice the zucchini using a vegetable peeler.
- Heat a cast iron pan over medium high heat. Add 2 tablespoons butter and 2 tablespoons olive oil. Sauté the vegetables (zucchini, tomatoes, kalamata olives) for about 3 minutes and season with salt and pepper. Transfer to a plate and set aside.
- Quickly clean the pan with paper towels. Add 2 tablespoons butter and olive oil to the pan, sear chicken on both sides about 2 minutes per side. Return the vegetables and stir nicely.
- Garnish with fresh basil. Serve
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