Olive and Lemon Chicken Recipe

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Ingredients:

Serving

3 tbsp olive oil
4 boneless chicken breasts, with skin on
75 g pitted black olives , reserve a few and chop the remainder
1 chicken stock cube, made up to
300 ml with boiling water
1 lemon, sliced into 6
15 ml fresh oregano, finely chopped
15 ml fresh parsley, finely chopped
15 ml clear honey
25 g butter, cut into small cubes
salt & freshly ground black pepper

Directions:

Heat the oil in a large frying pan and brown the chicken breasts on both sides.
Add the chopped olives to the pan with the stock, lemon slices and oregano, bring to the boil then reduce the heat, cover and simmer for 15-20 minutes.
Remove the lid.
Sprinkle over the parsley add the whole olives and allow the liquid to reduce by half.
Stir in the honey and gradually add the butter, then season to taste.
Serve with pasta and a green salad.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	687.99 Kcal (2880 kJ)
Calories from fat	434.93 Kcal
		% Daily Value*
Total Fat	48.33g	74%
Cholesterol	188.71mg	63%
Sodium	1679.45mg	70%
Potassium	592.06mg	13%
Total Carbs	22.03g	7%
Sugars	3.59g	14%
Dietary Fiber	3.34g	13%
Protein	44.45g	89%
Vitamin C	9mg	15%
Vitamin A	0.1mg	2%
Iron	2.5mg	14%
Calcium	92mg	9%

Amount Per 100 g
Calories	208.06 Kcal (871 kJ)
Calories from fat	131.53 Kcal
		% Daily Value*
Total Fat	14.61g	74%
Cholesterol	57.07mg	63%
Sodium	507.89mg	70%
Potassium	179.05mg	13%
Total Carbs	6.66g	7%
Sugars	1.08g	14%
Dietary Fiber	1.01g	13%
Protein	13.44g	89%
Vitamin C	2.7mg	15%
Iron	0.8mg	14%
Calcium	27.8mg	9%

* 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.

Tastes

salty
savory
bitter
sweet

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