Name: Chicken Costa Del Sol
Yield: Serves 2; can be doubled
Ingredients: 2 large skinless boneless chicken breast halves.; 3 tablespoons chopped fresh rosemary; 2 tablespoons olive oil; 1 1/2 cups thinly slice bell peppers; 3 large garlic cloves, chopped; 1/3 cup pitted halved brine-cured black olives (such as Kalamata); 4 teaspoons balsamic vinegar

This recipe can be prepared in 45 minutes or less.

To go with the chicken, toss some greens with lemon vinaigrette, mix fresh chopped parsley into rice pilaf and cut a crusty load of bread into thick slices. Cantaloupe doused with sweet Marsala is a great finish.

Recipe notes

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