Low Fat Chicken With Lemon and Olives |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I owe this to Elaine Wilson. I've used a few more olives because they are nice. Ingredients:
4 chicken fillets |
1 tablespoon fresh thyme (lemon thyme is possible) |
24 pitted green olives (can be pimento stuffed ones) |
2 lemons (use the zest of one, and the juice of both) |
300 ml white wine |
Directions:
1. Preheat oven to 180°C
2. Sear the chicken fillets in a nonstick frypan with a little olive oil spray.
3. Arrange them in a casserole dish with the wine, lemon zest, olives and thyme. Cook in oven for 20 minutes or until cooked.
4. Remove from oven, and pour over the lemon juice (you can add a little sugar to the juice if you prefer a less tart flavour). Season a little with salt (but remember the olives are salty).
5. Serve chicken on top of jasmine rice cooked with some lemon zest and chicken stock, pour over the juice.
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