Ingredients
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24 oz bag baby red potatoes, scrubbed
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2 onions, sliced
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1/4 cup olive oil
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12 oz chicken breast fillet
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1 cup manzanilla olive, pitted
Steps
1
Preheat the oven to 400 ºF. Halve the onions and slice thickly. Halve any large potatoes so the are all roughly the same size. Place onion slices and potatoes on a baking sheet lined with parchment and drizzle with 2 tbsp oil. Sprinkle with salt to taste. Roast the potatoes with onions 20 min. Add tomatoes, stir and continue roasting for another 20-25 min.
2
Heat the remaining oil in a large skillet. Saute the chicken breast fillets for 6-8 min. until brown and cooked through.
3
Add the olives and pepper and salt (in moderation) and cook an additional 2 min.
4
Divide the chicken and roasted vegetables among 4 plate
