Low Fat Chicken With Lemon and Olives

READY IN: 25mins
Recipe by Chickee

I owe this to Elaine Wilson. From the ABC website. I've used a few more olives because they are nice!

Top Review by Chef1MOM-Connie

Made for Aus/NZ swap 40. I enjoyed this dish moreso for the simpleness of it. I made this while in Florida visiting DD as it was simple and with the heat of the day was quick and easy to put together. I also loved the lemony and salty taste but DH and kids were not too fond of the olive thing. I will make this again and use less olives (used spanish olives with the pimento)and put to the side for myself. I used a Shirazz as the wine as that is what I had at DD's house. I could see marinating this and grilling out so will give it a try. Thank you.

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C
  2. Sear the chicken fillets in a nonstick frypan with a little olive oil spray.
  3. Arrange them in a casserole dish with the wine, lemon zest, olives and thyme. Cook in oven for 20 minutes or until cooked.
  4. Remove from oven, and pour over the lemon juice (you can add a little sugar to the juice if you prefer a less tart flavour). Season a little with salt (but remember the olives are salty).
  5. Serve chicken on top of jasmine rice cooked with some lemon zest and chicken stock, pour over the juice.

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