LEMON CHICKEN WITH OLIVES
Top fast-to-fix chicken breasts with olives and lemons for marvelous Mediterranean meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Set oven control to broil. Spray broiler pan rack with cooking spray. Starting at thickest edge of each chicken breast, cut horizontally almost to opposite side. Open cut chicken breast so it's an even thickness.
- In small bowl, mix oil and lemon juice. Drizzle over both sides of chicken breasts. Sprinkle both sides with lemon-and-pepper seasoning. Place on rack in broiler pan.
- Broil with tops 4 inches from heat about 10 minutes, turning once, until chicken is no longer pink in center. Top with olives and lemon slices during last 2 minutes of broiling.
Nutrition Facts : Calories 170, Carbohydrate 0 g, Cholesterol 75 mg, Fat 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 0 g, TransFat 0 g
LEMON-MUSTARD ROASTED CHICKEN
Brush chicken with a mixture of Dijon mustard, lemon juice and olive oil for Lemon-Mustard Roasted Chicken. You're in for one easy, delicious entrée with Lemon-Mustard Roasted Chicken.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425°F.
- Mix mustard, lemon juice and oil until blended.
- Place chicken on rack of broiler pan; brush with mustard mixture. Season with pepper.
- Bake 40 min. or until chicken is done (165°F).
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 310 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 25 g
CHICKEN WITH ROAST LEMONS AND GREEN OLIVES
This recipe from Pamela Kaufman of Ferndale, Michigan gives this chicken a European flair with lemons, parsley, and olives.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on paper; sprinkle with pepper. Roast, turning slices over halfway through, until lightly browned around edges, 25 to 35 minutes. Set aside.
- After lemons have roasted 20 minutes, place 1/4 cup flour in a shallow bowl. Season chicken with salt and pepper; coat with flour, shaking off excess. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, 3 to 4 minutes per side; remove and set aside.
- Add garlic to skillet; cook 30 seconds. Add wine and cook, scraping up browned bits from bottom, until reduced by half, about 1 minute. Whisk in remaining tablespoon flour; cook until just starting to brown, about 30 seconds. Add 1/4 cup broth, whisking until combined. Add remaining broth, olives, zest, and lemon juice. Return chicken to skillet. Bring to a boil, reduce to a simmer, and cook, turning chicken once, until opaque throughout, 8 to 10 minutes. Add roast lemons and parsley; stir to coat. Serve.
Nutrition Facts : Calories 404 g, Fat 16 g, Protein 48 g, SaturatedFat 2 g
CHICKEN WITH MUSTARD GREENS, OLIVES, AND LEMON
Brown rice makes a perfect accompaniment to this healthy dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a 5-quart Dutch oven or large heavy pot, heat 1 tablespoon oil over medium-high. Season chicken with salt and pepper. Add half of chicken to pot and cook until browned on all sides, 6 to 8 minutes; transfer to a plate. Repeat with remaining oil and chicken.
- Add onion and garlic to pot (reduce heat if browning too quickly) and cook, stirring, until softened, 4 to 6 minutes. Add wine and chicken (along with any accumulated juices) to pot and bring to a boil. Cover pot; reduce heat to medium and cook 5 minutes.
- Place greens on top of chicken; season with salt and pepper. Cover and cook until chicken is opaque throughout and greens are wilted, 3 to 5 minutes more. Remove from heat and stir in lemon juice and olives. Serve greens and chicken drizzled with pan juices with lemon wedges on the side.
Nutrition Facts : Calories 276 g, Fat 11 g, Fiber 2 g, Protein 29 g
SKILLET CHICKEN WITH LEMONY MUSTARD GREENS AND OLIVES
Provided by George Zikos
Time 1h
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 F.
- Drizzle a little olive oil into a large cast iron skillet on medium heat. Wait for the oil to heat up.
- Sear the chicken thighs on two sides for 5 minutes each. Remove to a plate.
- Add the rest of the olive oil, the minced garlic, and the mustard greens to the pan. Saute for two minutes just to wilt the greens slightly.
- Place the chicken thighs on top of the greens. Add the olives, cherry tomatoes, lemon juice, salt, and pepper.
- Bake in the oven uncovered for 30 minutes. Halfway through, spoon some of the liquid over the greens to prevent any crisping.
- Garnish with fresh parsley and enjoy!
Nutrition Facts : Calories 439 kcal, Carbohydrate 3 g, Protein 19 g, Fat 39 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 111 mg, Sodium 352 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 29 g, ServingSize 1 serving
ROASTED CHICKEN WITH LEMON, RAMPS, AND GREEN OLIVES
Ramps, with their wild, garlicky flavor, have become the seasonal poster child of spring, and for good reason. Here, they join tart lemon and briny green olives in a chicken dish that might become your new Passover favorite. Can't find ramps? Scallions work just as well.
Provided by Leah Koenig
Categories Chicken Roast Passover Kid-Friendly Small Plates
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Heat oil in a large skillet over medium-high. Fry lemon slices until just beginning to brown, 2-3 minutes. Transfer to a plate and reserve oil in pan.
- Season chicken with salt and pepper. Return pan to medium-high heat. Working in batches to avoid crowding the pan, cook chicken, without turning, until skin is nicely browned and crisped, 7-8 minutes per batch. Transfer chicken, skin-side up, to a large roasting pan; repeat with remaining chicken. Reserve skillet (do not wash).
- Arrange reserved lemon slices and ramps around chicken pieces. Transfer roasting pan to oven and cook until chicken is cooked through (it should reach an internal temperature of 165°F), 25-30 minutes. Transfer chicken, lemon slices, and ramps to a serving platter, reserving pan juices.
- Heat reserved skillet over medium; add garlic and shallots and cook until softened, about 5 minutes. Add olives and thyme and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring, until reduced by about half, 2-3 minutes. Using a spoon, transfer chicken juices from roasting pan to skillet and cook until thickened, 3-5 minutes; season with salt and pepper. Spoon sauce around chicken and garnish with fresh parsley.
MUSTARD LEMON CHICKEN
Make and share this Mustard Lemon Chicken recipe from Food.com.
Provided by Pismo
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine lemon juice, oil, mustard, sugar, salt and pepper.
- Place chicken in single layer in non-aluminum baking dish. Pour lemon-mustard marinade over chicken. Turn to coat.
- Refrigerate, covered 30-45 minutes, turning once.
- Broil chicken on broiler pan with oven rack 5 inches from heat for 25-30 minutes or until no longer pink.
- Turn and baste every 5 minutes while cooking.
CHICKEN WITH OLIVES AND LEMON
Make and share this Chicken With Olives and Lemon recipe from Food.com.
Provided by Redsie
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees.
- Combine first 8 ingredients in a large bowl, stirring well. Add chicken; toss to coat.
- Arrange chicken in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
- Lightly spoon flour into dry measuring cup; level with a knife.
- Combine flour, juice, and broth, stirring with a whisk until smooth. Sprinkle flour mixture over chicken, tossing to coat.
- Top chicken with olives and lemon.
- Bake at 325 for 1 hour or until thermometer registers 180 degrees.
COLD MUSTARD GREENS WITH OLIVE OIL AND LEMON
Provided by Mark Bittman
Categories easy, quick, weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Cook greens until bright green and tender, 3 minutes or less. Remove, and plunge into ice water. Drain well; squeeze dry.
- Toss greens with garlic, olive oil, salt and pepper. Juice one of the lemons, and sprinkle the juice over the greens. Quarter remaining lemon, and serve with greens.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 356 milligrams, Sugar 2 grams
ROAST CHICKEN WITH MUSTARD-THYME SAUCE AND GREEN SALAD WITH OLIVES
Steps:
- Bring 10 1/2 cups water, coarse salt, honey, lemon juice, lemon peel, bay leaf, and thyme sprigs to boil in large pot. Cool slightly, then refrigerate brine until cold. Place chicken in very large resealable plastic bag; add brine and seal. Refrigerate chicken 6 hours.
- Drain chicken from brine; rinse and pat dry. Place chicken on plate. Let stand uncovered in refrigerator at least 2 hours and up to 24 hours.
- Preheat oven to 375°F. Place chicken on rack in roasting pan. Roast chicken 20 minutes; add 1 cup broth to roasting pan. Roast chicken 20 minutes longer; add 1 cup broth to roasting pan. Roast chicken until thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes. Let chicken rest 10 minutes.
- Meanwhile, pour juices from roasting pan into 2-cup measuring cup. Add more broth if needed to equal 2 cups. Simmer butter in medium saucepan over medium heat until beginning to brown, about 2 minutes. Add flour; stir 1 minute. Whisk in broth mixture; bring to boil. Stir in mustard and 1 teaspoon thyme leaves. Season sauce with salt and pepper.
- Slice chicken. Divide chicken among plates. Drizzle with sauce and serve Green Salad with Olives alongside.
CHICKEN TAGINE WITH OLIVES, FIGS, AND PRESERVED LEMONS
This is a Moroccan-inspired braised chicken dish with olives, dried figs, and preserved lemons. This recipe is great with some broad egg noodles that have been tossed with extra-virgin olive oil and some freshly chopped parsley.
Provided by Rippin
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h50m
Yield 6
Number Of Ingredients 15
Steps:
- Season chicken with 1 tablespoon olive oil, salt, and pepper.
- Heat remaining oil in a tagine over medium heat. Sear chicken in the hot oil until browned, 5 to 7 minutes; remove and set aside. Add onion, coriander, cumin, and bay leaf and cook, stirring constantly, for 10 minutes. Make sure to scrape the brown bits from the bottom while stirring; add a little water if needed.
- Stir tomatoes, figs, olives, garlic, and lemons into the tagine. Cook for an additional 5 minutes. Add the seared chicken and pour in white wine. Bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Reduce the wine by half, 10 to 15 minutes. Pour in enough chicken broth to fill the tagine only halfway up the sides of the chicken.
- Bring to a boil; reduce heat to low and cover. Cook until the meat on the legs is no longer pink and pulls away from the bone, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove the tagine from the heat and mix in parsley. Check seasonings and serve.
Nutrition Facts : Calories 442.7 calories, Carbohydrate 31.7 g, Cholesterol 114.7 mg, Fat 16.7 g, Fiber 6.7 g, Protein 40.2 g, SaturatedFat 3.6 g, Sodium 4596.9 mg, Sugar 20 g
More about "chicken with mustard greens olives and lemon recipes"
CHICKEN WITH GREEN OLIVES - JAMIE GELLER
From jamiegeller.com
BRAISED CHICKEN THIGHS WITH LEMON, GARLIC AND OLIVES
From nerdswithknives.com
LEMON CHICKEN WITH SAUTEED GREENS - GIRL GONE GOURMET
From girlgonegourmet.com
GREEN OLIVE AND LEMON MUSTARD - COOKEATSHARE
From cookeatshare.com
CHICKEN WITH PRESERVED LEMONS AND OLIVES - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHICKEN WITH MUSTARD GREENS, OLIVES, AND LEMON
From mealplannerpro.com
SEARCHABLE RECIPE DATABASE - CHICKEN WITH MUSTARD GREENS, …
From directaccessrecipes.com
CHICKEN TAGLIATELLE WITH OLIVES AND CONFIT LEMON | RICARDO
From ricardocuisine.com
CHICKEN WITH MUSTARD GREENS, OLIVES, AND LEMON - RECIPES
From fooddiez.com
CHICKEN WITH OLIVES AND GRILLED LEMON | RICARDO
From ricardocuisine.com
BRAISED GREENS WITH OLIVES AND LEMON - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
BEST LEMON CHICKEN WITH OLIVES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SKILLET LEMON CHICKEN WITH OLIVES AND HERBS - SKINNYTASTE
From skinnytaste.com
MOROCCAN LEMON CHICKEN WITH OLIVES - SALIMA'S KITCHEN
From salimaskitchen.com
LEMON AND OLIVE CHICKEN | CANADIAN LIVING
From canadianliving.com
CHICKEN WITH OLIVES - THE PIONEER WOMAN
From thepioneerwoman.com
CHICKEN WITH PRESERVED LEMONS & GREEN OLIVES - ALEXANDRA'S KITCHEN
From alexandracooks.com
CHICKEN THIGHS WITH MUSTARD RECIPE - THERESCIPES.INFO
From therecipes.info
CHICKEN WITH LEMON AND GREEN OLIVES | WILLIAMS SONOMA
From williams-sonoma.com
SHEET PAN CHICKEN WITH POTATOES, OLIVES, AND LEMONY MUSTARD …
From alive.com
MUSTARD CHICKEN WITH LEMON, OLIVES & RISINI - SIMON JOHNSON
From simonjohnson.com
INSTANT POT CHICKEN WITH LEMONY MUSTARD GREENS AND OLIVES
From mediterraneanliving.com
ROASTED CHICKEN WITH MUSTARD GREENS RECIPE | MYRECIPES
From myrecipes.com
CHICKEN WITH MUSTARD GREENS, OLIVES & LEMON
From purelifestyleexperience.com
ONE PAN MOROCCAN LEMON OLIVE CHICKEN - A COMMUNAL TABLE
From acommunaltable.com
CHICKEN THIGHS WITH OLIVES, LEMON AND FENNEL | METRO
From metro.ca
HONEY GLAZED CHICKEN WITH LEMON AND OLIVES - THIS IS HOW I COOK
From thisishowicook.com
CHICKEN WITH MUSTARD GREENS, OLIVES, AND LEMON RECIPE
From pinterest.com
MEDITERRANEAN GRILLED CHICKEN WITH LEMON AND OLIVES - GFCHOW
From gfchow.com
SAUTéED CHICKEN WITH OLIVES, CAPERS AND LEMONS - FOODIECRUSH
From foodiecrush.com
CHICKEN WITH OLIVES AND LEMON RECIPE | MYRECIPES
From myrecipes.com
SICILIAN SKILLET CHICKEN WITH LEMON, OLIVES, AND CAPERS …
From simplyrecipes.com
QUICK MEDITERRANEAN CHICKEN WITH OLIVES RECIPE (30 MINUTES RECIPE)
From easycookingwithmolly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love