Chicken with Sun Dried Tomatoes and Olives

⏱ 45 min · 🍽️ 6 Servings · 🧂 9 Ingredients

Ingredients

  • Zest and juice of 1 small or medium lemon or Meyer lemon (which I used)
  • 3 Tablespoons olive oil
  • 1/4 cup herb combination, Thyme, Rosemary, basil and oregano (you can omit one if you don't like)
  • Salt and pepper to taste
  • 3/4 cup of pitted green olives and/or Kalamata olives
  • 2 heaping tablespoons of sliced or julianned sun dried tomatoes in oil
  • 3 large garlic cloves
  • 2 tablespoons water
  • 6 boneless, skinless chicken breasts

Instructions

  1. Preheat oven to 42
  2. Combine garlic, lemon juice and zest, herb mixture, sun dried tomatoes, salt and pepper in a food processor into a chunky paste. Taste and adjust seasonings, if necessary.
  3. Place chicken breasts in oven proof dish, pour marinade over chicken breasts, spreading some of the garlic and sun dried tomatoes on top of the chicken.
  4. Add olives to baking dish.
  5. Add two tablespoons of water to the pan. Roast for 25 minutes.
  6. Serve over rice, pasta, or sauted spinach.
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Chicken with Sun Dried Tomatoes and Olives
📖 foodista.com
gluten freedairy freepaleolithicprimal

Chicken with Sun Dried Tomatoes and Olives

Chicken with Sun Dried Tomatoes and Olives could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. This recipe makes 6 servings with 233 calories, 25g of protein, and 13g of fat each. For $1.

⏱

Cook time

45 min

🍽️

Servings

6

🧂

Ingredients

9

View Original ↗

Nutrition

per serving

233 kcal

Calories

25 g

Protein

13 g

Fat

4 g

Carbs

Ingredients

For 6 servings

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Instructions

  1. 1

    Preheat oven to 42

  2. 2

    Combine garlic, lemon juice and zest, herb mixture, sun dried tomatoes, salt and pepper in a food processor into a chunky paste. Taste and adjust seasonings, if necessary.

  3. 3

    Place chicken breasts in oven proof dish, pour marinade over chicken breasts, spreading some of the garlic and sun dried tomatoes on top of the chicken.

  4. 4

    Add olives to baking dish.

  5. 5

    Add two tablespoons of water to the pan. Roast for 25 minutes.

  6. 6

    Serve over rice, pasta, or sauted spinach.

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