Low-Carb Pan-Grilled Chicken with Green Olive Relish

Ingredients

• 3/4 cup finely chopped green olives with pimientos
• 2 T blanched almonds, toasted in dry pan and then chopped
• 1 T capers, chopped
• 1-2 tsp. lemon zest
• 1 tsp. chopped fresh thyme
• 1/2 tsp. minced garlic, or more
• 3 T extra-virgin olive oil
• 4 boneless, skinless chicken breasts, trimmed and pounded to 1/2 inch thickness

Directions

1. Stir together the green olives, almonds, capers, lemon zest, thyme, garlic, and olive oil for the relish. Set it aside while you get the chicken ready and cook it, so the flavors have time to mingle.
2. Cut away any visible fat from the chicken breasts. Slip each piece into a sturdy plastic bag, then pound it until the thickness is even at 1/2 inches.
3. Coat both sides of the chicken with Roast Chicken Seasoning Rub, or use the chicken seasoning you like best.
4. Oil a stove-top grill pan lightly, then warm it over medium-high heat for a minute or so, until it is hot.
5. Place the chicken on the hot grill pan at an angle, turning the pieces partway through if you want crosshatched grill marks.
6. Cook for about 3 minutes on each side, until the chicken feels firm, but not hard, when pressed with your finger.
7. Move the cooked chicken to a cutting board and let it rest for a couple of minutes.
8. Cut each chicken breast on the diagonal, arrange the slices on a plate, and spoon the green olive relish over the top. Serve with extra relish to pass around the table.