Skillet Lemon Chicken with Olives & Herbs
30 min463 kcal each
Lightly floured chicken breasts seared in cast iron, then baked in white wine, lemon, thyme and olives. Bright, briny and about 65 g of protein a plate.
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Plan this recipeIngredients
for 3 servings- Olive oil½ tbsp
- Chicken breast, boneless and skinless907 g
- Salt½ tsp
- Plain flour2 tsp
- Garlic2 clove
- Dry white wine120 ml
- Lemon juice4 tbsp
- Lemon zest1 tsp
- Dried thyme½ tsp
- Green olives, pitted134 g
- Fresh parsley1 tbsp
- Black pepper1 pinch
Method
Prep 10 min · cook 20 min- Heat the oven to 200 °C with a shelf in the middle.
- Heat the oil in a 25 cm cast-iron pan over medium-high heat. Season the chicken, dust with flour and sear about 3 minutes a side.
- Add the crushed garlic, wine, lemon zest and juice, thyme and chopped olives, and top with lemon slices if you like.
- Bake for about 10 minutes until the chicken reaches 74 °C inside.
- Serve hot, scattered with parsley.
- Keeps 4 days in the fridge. Reheat covered with the pan juices for 90 seconds.
Nutrition
per servingCal
463
Protein
66g
Carbs
6.15g
Fat
19g
Of 1.2g of sugar per serving, 0g is added sugar.
Of 19g of fat per serving, 3.6g is saturated.
