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!"
photo by Kiwi Kathy
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 4 chicken fillets
- 1 tablespoon fresh thyme (lemon thyme is possible)
- 24 pitted green olives (can be pimento stuffed ones)
- 2 lemons (use the zest of one, and the juice of both)
- 300 ml white wine
directions
- Preheat oven to 180°C
- Sear the chicken fillets in a nonstick frypan with a little olive oil spray.
- Arrange them in a casserole dish with the wine, lemon zest, olives and thyme. Cook in oven for 20 minutes or until cooked.
- 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).
- Serve chicken on top of jasmine rice cooked with some lemon zest and chicken stock, pour over the juice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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. -
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. -
This was quick and easy, enjoyed it great deal. Enjoyed the olives and lemon flavor, -
This was a simple and quick dish with a lot of flavour. Everyone enjoyed this recipe even Little Miss (DD). The only change I made was I used dried thyme and grated the lemon zests a little larger. Thank you Chickee -
This was a beautiful meal, the lemon flavour was lovely and every now and then you get a salty bite of olives which is just perfect.... very easy to put together, will definately be making this again... thankyou for posting
Tweaks
-
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.
RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
