Briny olives and tart lemons combine with fresh herbs for a Mediterranean-influenced chicken dish. Serve with hot cooked orzo.
2 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-ounce) skinless, boneless chicken breast halves, halved crosswise
2 teaspoons chopped fresh oregano
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper
15 oil-cured olives, pitted and sliced
1 large shallot, sliced
1 lemon, thinly sliced
How to Make It
Preheat oven to 400°.
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 7–inch 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.
Remove chicken from oven. Preheat broiler to HIGH.
Place chicken 3 inches from broiler element; broil on HIGH for 3 minutes or until chicken is browned and done.
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