Who doesn’t love an easy chicken recipe? If you think you don’t like olives, still try it out! Both olive varieties are buttery and are very mild.
Adapted from Weelicious.
2 Organic chicken breasts with skin on
1 Tablespoon olive oil
1/2 Cup pitted green olives (Castelvetrano or Cerignola)
1/4 teaspoon sea salt
1. Preheat oven to 450°
2. Pat chicken skin dry with a paper towel and season skin side with salt.
3. Heat a Dutch oven or oven safe pan on the stove over medium-high heat. Add olive oil and place chicken skin side down. Sear for 5 minutes until golden brown.
3. Flip chicken. Add lemon halves and olives. Bake for ~20-25 minutes until chicken is cooked through.
Serve over a bed of salad greens (so so good with Primal Kitchen Foods Caesar) or with simply roasted or sauteed veggies and brown rice. Fresh of the oven the skin is SO CRISPY, but if you’re eating leftovers, I prefer to remove the skin and eat cold chicken on salad.
This recipe come from Registered Dietitian Madeleine Holloway. Schedule a 15-minute call with her today.
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