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Chicken with Olives and Lemons

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 8 mins
Total time 46 mins
Yield

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

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.