(found in Shape Magazine...either March or April 2011 issue)
4 4-ounce chicken breasts
1 tsp paprika
salt and freshly ground black pepper
1 12-ounce microwaveable bag broccoli florets
2 tsp olive oil
1 pint cherry tomatoes
4 cloves garlic, minced
1/3 cup kalamata olives, pitted and sliced
4 TBS balsamic vinegar (I used Aceto Balsamico from The Olive Tap in Downers Grove, Illinois. My aunt gave it to us as a shower gift. SO GOOD. Check out their website and get some today!)
1. Preheat broiler to high and place an oven rack 8 to 10 inches from heat. Line a broiler pan with foil and coat with cooking spray. Sprinkle chicken with paprika and season with salt and pepper. Place on pan and cook for 5 to 7 minutes per side or until meat is no longer pink in the center (160 F internal temp).
2. Microwave broccoli
3. Heat oil in skillet over medium-high. Add tomatoes, season with salt and pepper and cook for 2 minutes. Add garlic and olives, cook for 2 minutes more or until tomatoes are soft.
4. Divide chicken among four plates and top with tomato mixture. Place 1/4 of broccoli on each plate, drizzle with balsamic vinegar and serve.
Karl's reaction: "Ohhh, babe, I really like this one a lot. This is real good. Mmmmmmmmm."