Chicken with Olives and Lemons

Chicken with Olives and LemonsRecipe
Photo: Johnny Autry; Styling: Mary Clayton Carl

Briny olives and tart lemons combine with fresh herbs for a Mediterranean-influenced chicken dish. Serve with hot cooked orzo.


Serves 4 (serving size: 1 breast half, 1/4 lemon, and about 4 olives)

Total time: 46 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 8 Minutes
Total: 46 Minutes

Nutritional Information

Calories 271
Fat 7.5 g
Satfat 1.3 g
Monofat 4.3 g
Polyfat 1 g
Protein 40.7 g
Carbohydrate 9.9 g
Fiber 1.3 g
Cholesterol 99 mg
Iron 2.2 mg
Sodium 255 mg
Calcium 54 mg


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
Cooking spray
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


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 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.

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.


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