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Chicken with Olives and Lemons

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Calories 271
Fat 7.5 g
Satfat 1.3 g
Monofat 4.3 g
Polyfat 1 g
Protein 40.7 g
Carbohydrate 9.9 g
Fiber 1.3 g
Cholesterol 99 mg
Iron 2.2 mg
Sodium 255 mg
Calcium 54 mg

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Rate this recipe 4.8/5 (13 Votes)

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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 400°.

2. 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.

3. Remove chicken from oven. Preheat broiler to HIGH.

4. Place chicken 3 inches from broiler element; broil on HIGH for 3 minutes or until chicken is browned and done.

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