Food Recipes Chicken With Salsa, Olives, and Lime 4.2 (12) Add your rating & review Cooking chicken with pico de gallo and olives brings together a flavor-filled chicken dish that's ready in only 20 minutes. By Real Simple Editors Real Simple Editors Facebook Instagram Twitter An article attributed to "Real Simple Editors" indicates a collaborative effort from our in-house team. Sometimes, several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The REAL SIMPLE team strives to make life easier for you. They are experts in their fields who research, test and clearly explain the best recipes, strategies, trends and products. They have worked for some of the most prestigious brands in lifestyle journalism, including Apartment Therapy, Better Homes & Gardens, Food & Wine, the Food Network, Good Housekeeping, InStyle, Martha Stewart Living, O: The Oprah Magazine, Parents, POPSUGAR, Rachel Ray Every Day, and Vogue. Real Simple's Editorial Guidelines Updated on November 14, 2018 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 20 mins Total Time: 20 mins Yield: 4 servings A saucy, delicious chicken dinner that comes together in 20 minutes? Where do we sign up? Braising chicken breasts in a flavorful mixture of pico de gallo (aka fresh salsa), salty green olives, and tart capers ensures tender, not rubbery, meat. Add homemade garlic bread or warm tortillas to elevate an everyday dinner. Using store-bought pico de gallo saves time—instead of chopping onions, tomatoes, jalapeños, and herbs, it’s all ready to go in a convenient package. Find it in the refrigerated, prepared foods section of your grocery store. Choose mild or hot, depending on your spice tolerance. Ingredients 2 tablespoons olive oil 4 boneless, skinless chicken breasts 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 4 cups refrigerated pico de gallo ½ cup chopped green olives (such as Castelvetrano) 2 tablespoons drained capers Tortillas and lime wedges, for serving Directions Heat oil in a large skillet over medium-high. Season chicken all over with salt and pepper. Add chicken to skillet and cook until golden brown on both sides, flipping halfway through, about 4 minutes per side. Add pico de gallo, olives, and capers and bring to a simmer. Simmer until chicken is cooked through and sauce is slightly thickened, about 5 minutes. Serve chicken with tortillas and lime wedges. Rate it Print