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Low-Carb Pan-Grilled Chicken with Green Olive Relish

Low-Carb Pan-Grilled Chicken with Green Olive Relish
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  • Cusine



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

3 T extra-virgin olive oil

4 boneless, skinless chicken breasts, trimmed and pounded to 1/2 inch thickness


Combine the chopped green olives, toasted and chopped almonds, chopped capers, lemon zest, chopped thyme, minced garlic, and olive oil to make the relish. Let it sit while you prep and cook the chicken so flavors can blend. Trim chicken breasts so there is no visible fat. Then put each chicken breast inside a heavy plastic bag and pound until the chicken is an even 1/2 inches thick. Rub chicken breasts on both sides with Roast Chicken Seasoning Rub or your favorite seasoning for chicken. Brush a stove-top grill pan with olive oil and heat for a minute or so over medium-high heat, until pan is hot. Lay chicken breasts on the grill-pan, laying them at a diagonal and then rotating if you want grill marks. Cook the chicken about 3 minutes per side, or until the chicken feels firm to the touch if you press down on it with your finger. When chicken feels done, remove it to a cutting board and let it sit for a couple of minutes. Then slice each chicken breast into diagonal slices and arrange on a plate. Serve with green olive relish spooned over, plus more to pass at the table.