Mediterranean Lemon Olive Chicken Recipes

MEDITERRANEAN LEMON OLIVE CHICKEN

Mediterranean Lemon Olive Chicken image

This dish sounds wonderful! IMHO. I'm planning to give it a try soon. This dish may be frozen for as long as 6 weeks. Freeze Chicken pieces individually with sauce. To reheat it, thaw. Then put a small amount of water in the bottom of the skillet, placing chicken inside. Cover and steam until heated through. From Food Everyday Issue 1.

Provided by Chef Patience

Categories Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

8 chicken breast halves
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
2 lemons
2 medium onions, Chopped
4 garlic cloves, Chopped
1 cup olive, pitted and halved (recipe says green, I would use black)
2 cups chicken broth
2 cups water
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes

Steps:

Season chicken with salt and pepper.
Heat 2 tbsp oil in large skillet, and quickly sear the chicken on both sides. Chicken should be golden brown. Remove the chicken from the skillet. Set aside.
Slice lemons thinly, and then cut slices in half.
If necessary, add the remaining oil to the pan. Fry the onion and garlic until soft, but not brown.
Add the lemons, olives, broth, and water. Simmer for 10 minutes.
Place the chicken in the skillet on top of the veggies and sprinkle with thyme and red pepper.
Cover and simmer until chicken is cooked, about 15 minutes.

Nutrition Facts : Calories 218.9, Fat 14, SaturatedFat 3, Cholesterol 46.4, Sodium 677.1, Carbohydrate 7.8, Fiber 2.4, Sugar 1.4, Protein 17.2

LEMONY MEDITERRANEAN CHICKEN

Lemony Mediterranean Chicken image

This is one of my most favorite family recipes. I can remember my mom would always make this when people would come over.

Provided by joecraig

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h30m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh lemon zest
4 large cloves garlic, pressed
1 tablespoon dried oregano
¾ teaspoon salt
½ teaspoon coarsely ground black pepper
4 skinless, boneless chicken breast halves
8 baby red potatoes, halved
1 red bell pepper, cut into 1-inch wide strips
1 red onion, cut into 1-inch wedges
1 lemon, thinly sliced

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper in a bowl. Place chicken breasts into a 9x13-inch baking dish. Brush lemon juice mixture over chicken.
Place potatoes, red bell pepper strips, red onion, and lemon slices in a bowl, pour remaining lemon juice mixture over vegetables, and toss to coat. Arrange vegetables and lemon slices around chicken breasts in baking dish.
Bake in the preheated oven for 30 minutes; brush chicken and vegetables with pan drippings. Continue baking until chicken is browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), about 30 more minutes.

Nutrition Facts : Calories 517.3 calories, Carbohydrate 65.1 g, Cholesterol 60.8 mg, Fat 16.7 g, Fiber 9.2 g, Protein 30.8 g, SaturatedFat 2.7 g, Sodium 511 mg, Sugar 6.2 g

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