Haute Eats… Tomato and Olive Chicken with Sweet Potato

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I am back into clean eating this month after my May binge.  Coming up with things to eat, that taste great and are easy to make are always hard for me.  So after hours of browsing I found two recipes I liked and decided to combine them.  Tomato and Olive Chicken with Sweet Potato was born.  I love bruschetta and olive topenade. After finding two different recipes that used these toppings for fish and chicken, I decided to make my own.

What you need:  (this serves 1 person, so increase if you are feeding more than that)

1 large heirloom or garden grown tomatoes, chopped
4 kalmata olives sliced and pitted
About 3 fresh basil leaves, chiffonade (cut into long strips)
1 garlic cloves, peeled & finely chopped
1 Tbsp Extra-virgin olive oil
1 Tsp Balsalmic Vinegar
3 oz chicken breast
1 small Japanese Sweet Potato
1 tsp butter
1 small lemon
 Sea Salt and Black Pepper to Taste


Start this first!  Bake potato at 400 for around an hour until soft.  You can also microwave for a few minutes, but I feel the oven tastes better.  Add a little butter and enjoy!


Combine chopped tomato,  olives, chopped basil leave strips, peeled garlic into a bowl. Drizzle with olive oil and balsamic vinegar and sprinkle with salt to taste. Gently mix together just to combine flavors.  I suggest making this ahead of time so you can let the flavors combine.


Juice lemon and pour over chicken, sprinkle a bit of salt and pepper.  Grill.  I used a foreman grill, so there was no need for added oil and it was super quick to cook. Spoon topping over chicken and enjoy!


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