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Chicken Breasts With Tomato Olive Salad

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4 servings frozen or refrigerated breaded chicken breasts (from two 10- to 12-ounce boxes or one 25-ounce bag)

1 pint grape tomatoes, halved

1/2 cup pitted Kalamata olives

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon fresh lemon juice

1 tablespoon extra-virgin olive oil

Kosher salt and black pepper

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