try this!

Ingredient

1 cup long-grain rice

2 tablespoons olive oil

1 pound boneless, skinless chicken breasts, cut into 2 1/2-inch pieces

kosher salt and black pepper

1 large onion, thinly sliced

1 pint grape or cherry tomatoes, halved

1 cup large pimiento-stuffed olives, quartered

2 cloves garlic, thinly sliced

3/4 cup dry white wine

3/4 cup fresh flat-leaf parsley, chopped

Directions

Cook the rice according to the package directions.

Heat the oil in a large skillet over medium heat.

 Season the chicken with ½ teaspoon each salt and pepper.

 Cook until golden brown, 3 to 4 minutes per side. Transfer to a plate.

Add the onion to the skillet and cook, stirring occasionally, until soft, 5 to 6 minutes

Add the tomatoes, olives, and garlic and cook, stirring, for 2 minutes.

Return the chicken to the skillet and add the wine. Simmer until the chicken is cooked through and the sauce has slightly thickened, 4 to 6 minutes

Stir in the parsley. Serve with the rice.

we have made this again since the first try. if you like spanish/mediterranean style of cuisine then you are going to love this! and the best thing is that it is simple!

xoxo cami