Directions:
- Preheat the oven to 390 degrees F. Place the olives, parsley, lemon juice and pepper into a small food processor and process until roughly chopped. Line a baking dish with baking paper. Place the chicken in the dish and spread over the green olive paste. Bake for 20 minutes or until cooked through. Serve hot or cold with lemon wedges and a simple tomato and basil salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 85.36 Kcal (357 kJ) | ||
| Calories from fat | 61.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.87g | 11% | |
|---|---|---|---|
| Cholesterol | 6.15mg | 2% | |
| Sodium | 542.76mg | 23% | |
| Potassium | 73.15mg | 2% | |
| Total Carbs | 4.19g | 1% | |
| Sugars | 0.56g | 2% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 2.66g | 5% | |
| Vitamin C | 8.1mg | 14% | |
| Iron | 0.4mg | 2% | |
| Calcium | 23.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 152.57 Kcal (639 kJ) | ||
| Calories from fat | 110.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.29g | 11% | |
|---|---|---|---|
| Cholesterol | 10.99mg | 2% | |
| Sodium | 970.09mg | 23% | |
| Potassium | 130.74mg | 2% | |
| Total Carbs | 7.49g | 1% | |
| Sugars | 1g | 2% | |
| Dietary Fiber | 2.05g | 5% | |
| Protein | 4.75g | 5% | |
| Vitamin C | 14.5mg | 14% | |
| Iron | 0.7mg | 2% | |
| Calcium | 42.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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