Leek with olives and chicken breast

A comforting and flavorful dish, perfect for any season, this leek with olives and chicken breast recipe brings together simple ingredients in a delicious, rustic harmony. Tender pieces of chicken are gently simmered with sweet leeks, vibrant bell peppers, and hearty carrots, all wrapped in a rich tomato sauce. The briny touch of olives adds depth, while fresh parsley brings a final burst of freshness. Light yet satisfying, this one-pot meal is ideal for a cozy family dinner, a healthy weekday lunch, or a festive table.

Ingredients:

• 700-800 g chicken breast
• 700 g tomato juice
• 7–8 stalks of leek
• 2 red bell peppers
• 3 medium onions
• 5–6 large carrots
• Olives (as many as you like)
• 1 bunch of parsley
• Salt and pepper

Preparation:
Peel the onions and slice them thinly. Clean and thoroughly wash the leeks, then cut them into rounds. Wash and clean the bell peppers, then slice them into strips. Peel the carrots and cut them into rounds as well. Rinse the chicken breast and cut it into bite-sized pieces.

In a pot, heat a few tablespoons of olive oil and sauté the onions together with the carrots. Cook for a few minutes, until the onions become translucent, then add the chicken breast pieces. Continue cooking until the chicken turns white. Add the leeks, bell peppers, and tomato juice, season with pepper, and let everything simmer until the leeks are fully cooked: about 30 minutes, but check occasionally.

Once the vegetables are tender, stir in the olives and cook for a few more minutes. Adjust the salt to taste, then add the chopped, fresh parsley.

If you try the recipe, let me know how you liked it! 😊

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