Lemon-Garlic Chicken with Olives

For my eighth and final submission to the Whip It Up challenge, I made Lemon-Garlic Chicken with Olives.

I roughly followed this recipe from the Food Network. Their recipe called for the chicken to be roasted in the oven, but if I’m making a chicken dish I prefer to cut it into bite-size pieces and cook it in a pan on the stove (being in smaller pieces seems to make it easier for the chicken to soak up the flavor of the other ingredients).

I had a pound of chicken in the freezer that had been hanging out for a few months (it’s actually been in there since…uh…February?), so I proactively transferred that to the fridge the night before so it could thaw.

It turned out great. I don’t remember ever adding olives to a chicken dish before, but I really liked it. Definitely something I would make again, and other than having to chop a few things, it’s easy and relatively quick to make. I would probably add a few side dishes to go along with this, like a vegetable, and maybe rice or quinoa.

Lemon-Garlic Chicken with Olives

Lemon-Garlic Chicken with Olives

cooking spray
1 lb boneless skinless chicken breasts
1 tsp ground cumin
1 tsp dried oregano
1 5.7-oz. can pitted black olives, sliced (you can use a different type of olive, but I prefer ones that don’t have an ultra-strong taste)
1/2 onion, diced
1 tbsp. minced garlic (I used the pre-minced kind that comes in a jar)
4 tablespoons lemon juice
salt and pepper

Coat a large pan with cooking spray. Cut raw chicken into small bite-size pieces and begin cooking. Sprinkle with cumin and oregano. When chicken is finished cooking, add remaining ingredients. Simmer for 5 minutes.

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