Low Fat Chicken With Lemon and Olives

“I owe this to Elaine Wilson. From the ABC website. I've used a few more olives because they are nice!”
READY IN:
25mins
SERVES:
4
UNITS:
US

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: