Chicken With Lemons and Olives

Lemon and Olive Chicken With Arugula and White Bean Salad
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat oven to 400° F. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Working in batches if necessary, cook the chicken until golden brown, 5 to 6 minutes per side.
  3. Transfer the chicken to a rimmed baking sheet and bake until cooked through, 15 to 20 minutes. To the skillet, add the lemon slices and cook until golden, 1 to 2 minutes per side. Mix in the olives and serve over the chicken.
By July, 2011

Nutritional Information

  • Per Serving
  • Calories 376
  • Fat 26g
  • Sat Fat 6g
  • Cholesterol 111mg
  • Sodium 569mg
  • Protein 32g
  • Carbohydrate 3g
  • Sugar 0g
  • Fiber 1g
  • Iron 2mg
  • Calcium 24mg
What does this mean? See Nutrition 101 .

Quick Tip

Chickpeas
Not an olive fan? Substitute one 15.5-ounce can of chickpeas (rinsed) for the olives.

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