Chicken with Olives and Lemons

Chicken with Olives and Lemons Recipe

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

Preparation Instructions:

  • 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.
  • Serve with warm orzo.

Cooking Light, January/February 2012

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