So for dinner tonight I wanted to go with something delicious, quick, easy and healthy. Enter: chicken with olives and lemon. This is the first time I've made this recipe, but I think Vlady and I both agree that it's a keeper (although the olives were left off of his half of the dish, seeing as he doesn't care for them)! I served this yummy dish over orzo that I seasoned with salt, pepper, a drizzle of olive oil and a tiny bit of lemon zest. Also, I sprinkled a little bit of parmesan cheese on mine and I really loved the extra salty, cheesy bite.. but Vlady left it off of his and loved it just as much.
This recipe is originally from Cooking Light, but I've made a couple of modifications (re: measurement changes in ingredients). For the original recipe, go here.
Chicken with Olives and Lemon
Yield: Serves 4
Ingredients
- 3 teaspoons grated lemon rind
- 1/4 cup fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 1/2 tablespoons minced fresh garlic
- 4 (6 oz) skinless, boneless chicken breast halves, halved crosswise
- Cooking spray
- 2 teaspoons chopped fresh oregano (or about 3/4 teaspoon dried)
- 2 teaspoon chopped fresh rosemary (or about 3/4 teaspoon dried)
- 1/2 teaspoon freshly ground black pepper
- 15 oil-cured olives, pitted and sliced (I used green Spanish olives and they worked great)
- 1 medium shallot, sliced
- 1 lemon, thinly sliced
Directions
- 1. Preheat oven to 400°.
- 2. Combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Shake to coat chicken. Marinate 15 minutes at room temperature. Arrange chicken mixture in a broiler-safe 11 x 7inch glass or ceramic baking dish coated with cooking spray. Sprinkle chicken evenly with oregano and the next 4 ingredients (through shallot); top with lemon slices. Bake at 400° for 20 minutes.
- 3. Remove chicken from oven. Preheat broiler to HIGH.
- 4. Place chicken 3 inches from broiler element; broil on HIGH for 3 minutes or until chicken is browned and done.
Before going in to the oven
Finished product
Be on the lookout for the recipe that I served for dessert (hint, it's one of my favorites)!