Skip to main content

Lemony Chicken with Olives



If you like olives as much as I do, this Mediterranean-style chicken dish just might be right up your alley...



 
This recipe is my version of a Cooking Light recipe.  The original called for several more spices and cilantro, which I’m not crazy about.  I can smell it from a mile away. 

The mixture of ginger with paprika, red pepper and garlic is spicy with a bit of a bite.  The olives and zesty lemon are the perfect flavorful additions to the chicken.  I hope you try it ~ we thought it was great with a tossed salad and garlic cheese grits!



Lemony Chicken with Olives
Adapted

Ingredients:

1½ teaspoon lemon zest
2 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon ground red pepper
¼ teaspoon salt
¼ teaspoon seasoned pepper
4 garlic cloves, minced
4 skinless boneless chicken breasts
Cooking spray
½ cup flour
¼ cup lemon juice
1 (14-ounce) can fat-free, less sodium chicken broth
12 pimento-stuffed olives, sliced

Method:

Preheat oven to 325 degrees.
Combine first 7 ingredients in a large bowl, stir well.
Add chicken and toss to coat.
Arrange in a baking dish coated with cooking spray.
Combine flour, juice, and broth, stirring with a whisk until smooth.
Sprinkle flour mixture over chicken, tossing to coat.
Top chicken with olive slices.
Bake at 325 degrees for 1 hour, or until fork tender.

Spicy, tender and delicious!


Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 







Comments

  1. I love, love olives. I never used to but I decided it was an acquired taste. With not too much effort I acquired it :-) This sounds delicious. Keep well Diane

    ReplyDelete
  2. I am very anti cilantro too! This looks awesome, I love paprika on anything.

    ReplyDelete
  3. For a chickenlover like me, this dish is divine!!! So mouthwatering ;)

    ReplyDelete
  4. So many of my favorite flavors in this one recipe.


    Fondly,
    Glenda

    ReplyDelete
  5. Pam, My better half would really like this entree! But I'm a problem in that I have way too many dislikes re: food, and olives are one of those dislikes. My wife would probably trade me in except she has way too many years invested in training me... Take Care, Big Daddy Dav

    ReplyDelete
  6. I do love olives, so I'm guessing this is a recipe that I would really appreciate. I'm not big on spices right now (got something going on with my tongue)and my mouth heats up way to fast..
    this one sounds just perfect for flavor and not too hot!

    ReplyDelete
  7. What a delicious way to prepare boneless chicken breasts, love the olives with it!

    ReplyDelete
  8. Pam this look really delicious!!

    ReplyDelete
  9. That reminds me of a dish Sam at My Carolina Kitchen did a few years ago. I think the briny olives make this dish. Love it.

    ReplyDelete
  10. I can totally appreciate olives and lemons. Although, I enjoy he flavor of cilantro, my husband does not.

    Thanks for sharing.

    Velva

    ReplyDelete
  11. I do love olives! This is a very cool recipe :)

    ReplyDelete
  12. Pam.
    I love all of the flavors in this dish, and my hubby would especially like the olives. Another wonderful chicken recipe.

    ReplyDelete
  13. Hi Pam,
    What a delicious looking dish and amazing combination of flavours!!
    Cheers and thanks for stopping by.
    Lia.

    ReplyDelete
  14. Hi Pam, that chicken is looking good. Spicy and tender, with a touch of lemon, count me in! :)

    ReplyDelete
  15. Cilantro is one of those funny ingredients that you either love or hate. I like it in some recipes, but I think you were wise to take it out of this one. Now it is recipe sure to please everyone!

    ReplyDelete
  16. I'm not an olive fan but the chicken sounds delicious! Simple and tasty!

    ReplyDelete
  17. Yup, that's for me.... Lots of olives and no cilantro LOL

    ReplyDelete
  18. I love olives...especially green ones...but of course, I'm the only one in the house who does. Guess I'll have to make myself an extra special batch of this delicious chicken! =)

    ReplyDelete
  19. I love olives, and my mouth is watering! This looks delicious!

    Have a great weekend!

    ReplyDelete
  20. What a great combination of flavors!

    ReplyDelete
  21. Very delicious looking chicken dish.

    ReplyDelete
  22. I love lemon with chicken and if it was me, I'd have about a half pound of olives over that chicken!!

    ReplyDelete
  23. I love the combo of spices here with the olives and lemon! Cilantro seems like a strange spice to use with olives. I like it better your way!

    ReplyDelete
  24. Yes, I do love olives and this lemony chicken looks so delicious!

    ReplyDelete
  25. I personally like coriander but this recipe is truly delicious. Got to tryu it.

    ReplyDelete
  26. One problem of your blog, for me, is I love each and every one of your recipes. I want to make this chicken. I want to make everything. I would have to give up my job to be a happy follower of yours. Thanks again for sharing wonderful recipes with us.

    ReplyDelete
  27. My fam is going to enjoy this spicy chicken, Pam. Paprika + ginger, yummy!
    ~Judy

    ReplyDelete

Post a Comment

_____________________________________

The more you weigh, the harder your are to kidnap.
Stay safe. Eat cake.
________________________

Hi!
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
____________________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…










“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”


~ D.H. Lawrence, Sons and Lovers







ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews