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Roast Chicken with Tomatoes and Olives Recipe

Robyn Stone | Add a Pinch
  • 35 minutes
  • Serves 4

INGREDIENTS

2 tbsp

olive oil

1

medium onion (sliced)

2 cloves

garlic (diced)

1 14.5 ounce can

diced tomatoes

1 14.5 ounce can

pitted black olives, drained

4

skinless, boneless chicken breasts

1/2 tsp

salt

1/2 tsp

paprika

1/4 tsp

cumin

1/4 tsp

black pepper

fresh parsley for garnish (optional)