160 chicken olives tomato recipes

Rotini pasta salad Nicoise-style with chicken, white beans, artichoke hearts, and a Dijon lemon vinaigrette. A hearty, protein-packed cold salad for summer.

Mediterranean chicken breasts braised in red wine, canned tomatoes, basil, and garlic, served over spaghetti with green olives. A light one-skillet version of chicken cacciatore.

Cuban-style chicken picadillo with tomato sauce, white wine, cumin, capers, raisins, and green olives. Serve over white rice with fried plantains for the full island experience.

Arroz con pollo simmered in beer with chicken, long-grain rice, tomatoes, turmeric and saffron, finished with green olives, peas and pimentos. Cuban-style one-pot dinner.

Grilled chicken breasts marinated in olive oil, garlic, lemon, and herbs, then sliced thin over pasta with herbed tomato sauce. A Mediterranean-style summer pasta dinner.

Mexican turkey casserole layered with corn chips, green chiles, sour cream gravy, and melted cheddar. A Tex-Mex weeknight dinner using leftover turkey or chicken.

Cold pasta salad with smoked turkey, corn, red onion, and a tangy barbecue-tomato dressing. Tossed with rotini and topped with sliced green olives. Great for picnics and potlucks.

Balsamic-honey marinated chicken skewers threaded with fragrant bay leaves, grilled until charred, and topped with a bright fresh tomato and basil salsa. Summer grilling at its finest.

Mustard-rubbed chicken breasts baked in parchment with zucchini, cherry tomatoes, peppers, and fresh thyme. A healthy, low-fat dinner with built-in cleanup.

Breaded turkey cutlets pan-fried in olive oil and butter, then finished in the oven with tomato sauce, prosciutto, and shaved Parmigiano-Reggiano. This Emilia-Romagna classic is Italian comfort food at its most elegant.

Microwave taco chicken casserole topped with crushed taco shells, cheddar, and olives over a stewed tomato base. A quick Mexican-style dinner ready in 40 minutes.

A succulent chicken dish made with Canadian bacon, mushrooms, pimento-stuffed olives and lightly toasted almonds.

Chicken, broccoli rabe, and feta piled over garlic-rubbed toast. A bright, high-protein skillet where bitter rapini, briny feta, and juicy cherry tomatoes balance on crisp whole wheat bread.

Greek lamb stew with flour-dredged lamb cubes braised in white wine, tomato sauce, and chicken broth with rosemary, thyme, black olives, and blanched onions.

Grilled lime-marinated chicken breasts with a fresh tomato, olive, and jalapeño salsa featuring mint, cilantro, and slivered almonds. Served with avocado and tortilla chips.

Italian sausages and chicken braised in red wine and crushed tomatoes with peppers, garlic, and fresh herbs. A big-batch one-pot dinner built for feeding a crowd or stocking the freezer.