Lemon Chicken with Olives

Ingredients

• Chicken Thigh2 medium (160 g)
• Lemon1 count (65 g)
• Oregano1 tablespoon (4 g)
• Olive Oil1/2 tablespoon (5 ml)
• Olives5 count (25 g)
• Garlic1 clove (3 g)

Instructions

1. 1

   Step 1

   For this recipe you will need skinless chicken thighs. You can use lemon or lime.

2. 2

   Step 2

   You can cook the chicken in a pot or you can bake it. If you prefer the oven, preheat to 428 °F (220 °C).

3. 3

   Step 3

   In a bowl, grate the lemon skin and squeeze its juice. Add the oregano, chopped garlic, olive oil and then salt and pepper to taste. Mix.

4. 4

   Step 4

   Put the chicken pieces in a baking stray and pour the marinated. Add the used lemon slices and olives on top.

5. 5

   Step 5

   Cover with aluminium foil and brown the chicken for 10 minutes. Next, remove the foil, pour the juices on it and continue cooking for 10 more minutes.

6. 6

   Step 6

   Be careful not to let it dry. To do this, continue cooking with the cooking juice.

7. 7

   Step 7

   Once ready, remove from heat and serve hot.

8. 8

   Step 8

   If you cook it in a pot, marinate the chicken with the previous mixture and then cook immediately or let sit for 30 minutes.

9. 9

   Step 9

   Heat the pot over high heat and, once heated, add the chicken.

10. 10

    Step 10

    Brown each side for 4 minutes and then add the olives and lemons. Cover and let cook for 15 minutes.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lemon Chicken with Olives can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.