Low Fat Chicken With Lemon and Olives

Total Time
25mins
Prep 5 mins
Cook 20 mins

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

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.
Most Helpful

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.

Chef1MOM-Connie May 27, 2010

This recipe didn't quite do it for me. I used tenderloins instead of breasts, as tenderloins were on special. I didn't feel the wine added anything special to the dish (I used NZ Savignon Blanc) and maybe a good quality chicken stock would have been tastier. Made for Aussie/Kiwi Swap 39, April 2010.

Kiwi Kathy April 03, 2010

This was quick and easy, enjoyed it great deal. Enjoyed the olives and lemon flavor,

morgainegeiser August 15, 2008