Lemon & Olive Chicken

Servings: 2

This recipe draws inspiration from many Mediterranean cuisines: The chicken is infused with Chardonnay for a French twist, mixed with pimento-stuffed Spanish olives, and livened up with Greek seasonings. This dish pairs well with Greek Quinoa Salad (page 114) and Caprese Salad (page 86).



4 boneless, skinless chicken breasts
1 teaspoon dried rosemary
1 teaspoon dried oregano
¼ teaspoon ground cumin
½ teaspoon salt
2 tablespoons extra-virgin olive oil, divided
1 medium red onion, minced
4 garlic cloves, smashed
½ cup chopped pimento-stuffed green Spanish olives
½ cup chopped black olives
¼ cup olive brine
2 tablespoons butter
2 tablespoons fresh rosemary
1 large lemon, sliced
¼ cup Chardonnay or chicken broth
2 tablespoons chopped parsley



1. Combine the chicken, rosemary, oregano, cumin, and salt in a large bowl, tossing to coat the chicken with the spices. Set aside for 5 minutes.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3–5 minutes on each side, until golden brown. Transfer the chicken to a paper towel-lined plate to drain.
3. Heat the remaining 1 tablespoon of olive oil in the same skillet, still over medium-high heat. Add the red onion and garlic and cook for 2–3 minutes, until the onions become translucent.
4. Stir in the green and black olives and cook for 1 minute. Add the olive brine, butter, and rosemary and cook for 1 minute, until the butter melts.
5. Transfer the chicken back to the skillet and stir in the lemon slices. Cook for 2 minutes, then add the Chardonnay. Cook for 2 minutes more, until the chicken is golden.
6. Stir in the parsley and remove from the heat. Allow to cool for 5 minutes before transferring to a serving bowl.


NUTRITION • per one serving • 

Calories 330
Total Fat 48 g 62%
Saturated Fat 14 g 70%
Polyunsaturated Fat 10.4 g —
Monounsaturated Fat18.2 g —
Trans Fat — 
Cholesterol 110 mg 37%
Sodium 500 mg 22%
Total Carbohydrates 18 g 7%
Dietary Fiber 6 g 21%
Total Sugars 4 g —
Protein 77 g 154%
Vitamin A 381 mcg 40%
Vitamin C 16 mcg 20%
Vitamin D 0.4 mcg 2%
Potassium 827 mg 20%
Calcium 35 mg 3%
Iron 1.2 mg 6%


This AMAZING Recipe can be found in my Mediterranean Meals Under 30 Minutes Cookbook here



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