Chicken Veracruzano

This entree is pretty healthy--no creams, sauces, etc. Just chicken and sauted veggies. Very good, light & healthy. I served it atop couscous and omitted the olives.

Chicken Veracruzano
(Everyday Food--I think it was the last issue, but I can't find the recipe online)

1 Tblspn. olive oil
4 boneless, skinless chicken breast halves (about 6 oz. each)
coarse salt and ground pepper
1 medium onion, halved and thinly sliced
1 pint cherry tomatoes, halved
1/3 cup pitted green olives, halved
1 Tblspn. fresh lime juice
1/4 cup packed fresh cilantro

In a large skillet, heat oil over medium-low.
Season chicken with salt and pepper, and cook until golden and cooked through, 30-35 minutes, turning once.
Transfer to a plate; cover loosely with aluminum foil and set aside (reserve skillet).
Raise heat to medium; place onion in skillet and cook, stirring occasionally, until softened, 5-7 minutes.
Add tomatoes and olives; cook until tomatoes release their juice, 1-2 minutes.
Remove from heat, and stir in lime juice and cilantro.
Season with salt and pepper.
Serve on top of chicken.