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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:



  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

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

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.