Put the recipe in My Fitness Pal and it came out more than double what you have unless I increased the number of servings (4 oz chicken). I did not have green olives so I used Greek. I will definitely do it over again and perhaps back off on the olives and lemon juice for my personal taste. Will be adding this to my rotation. When I put this recipe into my fitness pal the calories came in at more than double yours unl;ess I cut the chicken to 4oz per serving. The only olives we had were stuffed with garlic and jalapenos – so I used them. 61.4 g Bring 1 1/4 cups water to a boil. Any thoughts? Please verify the calories. Did not have lemon zest. We had it with a big Greek salad and a little rice, the only change I made was to add more garlic! The result was super lemony to the point that we couldn’t eat it. Season the chicken with salt and pepper. My son ate 3 pieces. You can buy them at antique shops, or Lodge also sells them. I used two large chicken breasts and sliced them in half to make thinner cutlets. This one got five stars from my picky husband, but only 4 from me. 1/2 what white wine? Heat to a boil. I used some blue cheese stuffed olives and capers mixed in with the cup of olives. I found it a bit too lemony (thought it could be because I did free-pour it), but my mom and sister loved it. Heat to a boil. For casual meals, consider garnishing the chicken with a handful or two of french fries (patate frite), which may also be offered as a traditional side. The one dish I've made recently that actually turned out alright. OMG, those Skinny Taste pictures have me drooling!!! How much do you use? There is no amount in the ingredients. Seared for maybe 6 min on each side and 15 minutes in the oven. Chicken didn’t brown. We were pleasantly surprised. The only food I don’t like is olives, so I plan on subbing capers. We served over quinoa with a side of your oven roasted garlic broccoli. Recipe for a Mediterranean Lemon Chicken cooked and served with Olives and Potatoes Braised chicken thighs surrounded with potatoes, olives, lemon slices, and fresh thyme and baked in the oven for a meal all prepared in one-pot in less than an hour. Stir the soup, milk, lemon juice, black pepper and olvies in the skillet. Preheat oven to 400F with the rack in the center position. ANOTHER HOMERUN! The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. I love how decadent it tastes when I reality it’s so simple and quick! Followed the recipe exactly (expect for adding a tiny bit more lemon zest and lemon juice…as we LOVE lemon flavor!) New to cast iron. A cup seems like too much. My kids even loved it. all liquid evaporated. Fabulous and so easy! x Izzy |https://pinchofdelight.wordpress.com. Return the chicken to the skillet and reduce the heat to low. Made this tonight. So did my 6year old daughter! Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Our breasts were 11 oz so took another 10 minutes to come to temperature. My husband was skeptical because he doesn’t like olives; but LOVED this! About how many capers would you try to replace the olives? Thanks Valerie! I have my Dad’s, it’s over 50 years old. Thanks. I have wanted to have one for a while, it seems necessary for many recipes. You must use a cast iron skillet!! I am getting 13 smart points per serving??? I was thinking the same thing – 351 calories for this sort of thing with no sides is high. I don’t eat chicken, but the rest of family was left wanting more!!!!! Thanks Gina. (You may need to add another tablespoon of olive oil between batches.) How much lemon zest is added? Was it due to less flour (1/2 tsp vs 2 tsp) or did I not have the heat high enough? Thanks. Thanks for helping me understand my cast iron pan. Get new free recipes and exclusive content delivered right to your inbox: Your email address will not be published. I made this tonight and served it with Parmesan orzo, it was AMAZING! Bright and flavorful, pan seared chicken breasts get tossed with green olives, lemon and fresh herbs then is finished in the oven. Thank you! More easy chicken recipes you might enjoy are Tamarind Chicken, Parmesan Crusted Chicken with Broccoli and Filipino Adobo Chicken.. From the One Pan and Done Cookbook, by Molly Gilbert, this book is filled with easy, flavorful recipes with minimum cleanup. Remove the chicken and set aside. And no cast iron skillet either. My pickiest child asked for seconds and that is something hard to accomplish. So tasty. Perfect served with bread or a green salad on the side. This looks great but I can’t see the recipe! Thank you! Making it 6 servings is a good solution. I made this tonight and it was delicious. I made this last night and it was a huge hit! Thanks for a great recipe! Thank you Gina, I really appreciate it. Stir in 1/4 cup parsley just before serving. Sounds tasty! Served over cauliflower rice. The skillet should be very hot. It’s quick and easy, no fuss, no mess! Yes, I use what I drink, in this case it was Sauvignon Blanc. I would use less since they are saltier. Do you have any tips to recommend for purchasing a cast iron skillet pan? This looks like it’s going to be my new favorite dinner! Serve with the rice. Will try again with green olives. Such a great and easy recipe. They ate every bit. My 11 year old said it’s “the best chicken she’s ever had”. Serve with the rice. More easy chicken recipes you might enjoy are Tamarind Chicken, Parmesan Crusted Chicken with Broccoli and Filipino Adobo Chicken. My husband is very fussy and always balks when I make  a “DIET” meal but he has loved everything that I have made from skinny taste. Any suggestions or just use less of each? Will it still be done in 10 minutes? Thanks for another winner Gina ???????????? Thank you Gina for creating so many fast, healthy dinners, Skinnytaste is a favorite for my whole family. My family does not like olives, so I omitted them. Stir in the couscous, lemon peel and 2 tablespoons olive oil; season with salt and pepper. It’s a shame because the chicken itself was cooked perfectly in the cast iron skillet. One pan meals are right up my alley! My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!). I transferred all to a Pyrex baking dish. Simmer until the chicken is cooked through and the sauce thickens, about 5 minutes; stir in the remaining 1/2 cup parsley. total? Didn’t have thyme, subbed with oregano. She usually dips all chicken and pork in honey mustard, tonight she said this was too good for honey mustard! try it! Cover and let stand for 5 minutes before fluffing with a fork. I used white wine vinegar (a suggested substitute on google) Have I wrecked it???? I just want to check on the olive quantity. That does not seem like much. Top with lemon slices if desired, transfer the pan to the oven and bake about 10 minutes, until 165F in the center. Add garlic, wine, lemon zest, lemon juice, thyme and olives. You can google it to get more info. do you think black or kalamata olives would work as well? Hi Gina. We both devoured this! Fast, easy and Yummy!!! Substituted lime for lemon and cilantro for parsley. New to cast iron. Rachael Ray In Season is part of the Allrecipes Food Group. Can’t wait to try this . Remove the chicken and set aside. Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Working in batches, add the chicken to the pan and cook until golden on one side, about 5 minutes; turn and cook for 1 minute more. Love the depth of flavours with the white wine and lemon juice & olives. Thanks for such great recipes! 1 1/2 pounds skinless, boneless chicken thighs, patted dry, 2 tomatoes--cored, seeded and cut into small cubes, 1/2 cup pitted green olives, quartered lengthwise. Will definitely make again! I used way less and still threw some out. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why. Skillet Lemon Chicken with Olives and Herbs. I am wondering if I should have covered the dish when placed in oven? © 2020 Meredith Women's Network. Btw, my family loves your slow cooker turkey w/gravy recipe, and they are not easy to please! Glad you added the emon zest and lemon slices to the recipe. I wasn’t sure bc 8 oz per serving seemed high. This site uses cookies to help provide the best user experience. Delicious! Get recipes & exclusive content via email: You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive. Tender chicken. Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with SkinnyTaste. I just had to remember to pick up fresh thyme at the grocery store. And you still can lose weight eating such heavenly food? No it doesn’t, also I lightened the dish up on my own. Made this last night and my family and I LOVED it!! Can you tell me how to make if I don’t have a cast iron skilllet? Mmm good! *. It’s super easy and flavorful! Stir in 1/4 cup parsley just before serving. I made this tonight with just a couple of changes. It came from a Campbells cookbook. I pulled the ingredients out and handed my BF the recipe and said dinner was his to make. I would make this again, probably with smaller cuts of meat. i will be putting this in my meal rotation. Season the chicken with salt and pepper. They look awesome! Top with the lemon slices. Capers would be delish! This is the first thing I have ever made that I didnt like….too lemony, not a fan of the olives in it…. Not listed in the ingredients. Hi Gina – another one of your recipes that we love! Return the chicken to the skillet and reduce the heat to low. The author suggests salad or bread. Is it 1/2 cup of dry white wine? I did not use a cast iron skillet, I used a regular stainless oven proof pan. I’m a big fan of lemon chicken but would never have thought to add olives into the mix (which I also love). Your email address will not be published. Thank you!❤️? He followed the recipe exactly, Everyone loved it. Didn’t see the lemon zest in the ingredient list so I may have missed it. I just made this recipe and it is delicious! I never thought of olives either, but I did think about trying this with artichokes as well. My mom made something similar to this when I was young, and added prunes. Interesting about the calories, I will verify. This was awesome! Easy and delicious – had to double it, but it worked out great! Thank you! Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. It’s 4 x 8 oz (so 32 total), which is why the smart points are so “high”. Please check the calories. Lodge is a great and inexpensive brand — Amazon, Target and Walmart sell 12 inch cast iron skillets for under $30. Or 4 breasts 8 oz. Any suggestions on what to serve with this? This looks so good! Skillet Lemon Chicken with Olives and Herbs, lemon chicken, skillet lemon chicken olives. Heat the oil in a 10-inch skillet over medium-high heat. YUM!! I made this tonight…..delicious !! and then put them back in? Looks like a perfect weeknight dinner to serve up with a salad. Stir in the couscous, lemon peel and 2 tablespoons olive oil; season with salt and pepper. Any thoughts on adding prunes? Return the chicken to the pan and stir in the tomatoes, olives, lemon juice and 1/2 cup water. Hi Gina, thank you, this recipe looks great. Add the onion and garlic to the pan, partially cover and cook, stirring occasionally, until soft and golden, about 6 minutes. I love meals like this-easy to prep, easy ingredients, rustic presentation, and a blast of bright flavors & Mediterranean tastes!! I noticed the  1/2 (cup) of  dry white wine also. Thanks for all the awesome, healthy recipes, Gina. I made tonight. My family and I love your recipes!! It’s a huge hit in our house. Season chicken with salt and pepper then sprinkle with flour.

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