Lemon and Olive Chicken Lemon and Olive Chicken

Author: Canadian Living

Lemon and olives pique taste buds with lively flavours. Serve with oven-roasted potato wedges tossed with olive oil.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2003



In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate; pour off fat in pan.

Add remaining oil to pan; reduce heat to medium. Add onion, garlic, bay leaves, pepper, oregano, cumin, coriander and salt; cook, stirring occasionally, until onion is softened, about 5 minutes. Return chicken to pan. Add stock, lemon juice and sugar; place lemon slices over chicken. Reduce heat, cover and simmer, occasionally spooning sauce over chicken, for 15 minutes.

Add tomatoes and olives; cook, uncovered, until juices run clear when chicken is pierced, 5 to 10 minutes. Discard bay leaves. Sprinkle with parsley.

Nutritional facts Per serving: about

  • Sodium 684 mg
  • Protein 31 g
  • Calories 246.0
  • Total fat 11 g
  • Cholesterol 96 mg
  • Saturated fat 2 g
  • Total carbohydrate 6 g


  • Iron 15.0
  • Folate 7.0
  • Calcium 4.0
  • Vitamin A 7.0
  • Vitamin C 35.0
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Lemon and Olive Chicken