Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In



Moroccan-Style Lemon Olive Chicken

Like many other high-fat plant-based foods, olives are rich in vitamin E, a powerful antioxidant that helps to protect against free radicals, which can cause cellular damage if left unchecked.

Lock Icon

Become a member to unlock this story and receive other great perks.

Already have an Outside Account? Sign in

Outside+ Logo

Intro Offer
$3.99 / month*

  • A $500 value with everything in the Print + Digital Plan plus 25+ benefits including:
  • Member-only content on all publications in the Outside network like Oxygen, Better Nutrition, Yoga Journal, Outside and more
  • Outside Learn, our new online education hub loaded with more than 2,000 videos across 450 lessons
  • More than 100 diet-specific meal plans
  • Today’s Plan training platform with customized training plans
  • Extended member-only yoga pose library with how-to instruction
  • Annual subscription to Outside magazine
Join Outside+
Clean Eating

Digital + Print
Intro Offer
$2.99 / month*

  • Annual subscription to Clean Eating magazine
  • Access to all member-exclusive content on
  • Ad-free access to
Join Clean Eating

*Outside memberships are billed annually. Print subscriptions available to U.S. residents only. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details

Prep Time
20 min
45 min


  • 1 lemon, divided (NOTE: Juice half and slice remaining half.)
  • 4 boneless, skinless chicken breasts (5 to 6 oz each)
  • ¼ tsp each sea salt and ground black pepper
  • 4 tsp extra-virgin olive oil, divided
  • 1 yellow onion, finely chopped
  • 2 stalks celery, finely chopped
  • 2 carrots, finely chopped
  • 1 tbsp peeled and minced ginger
  • 2 cloves garlic, minced
  • 1/2 tsp each ground turmeric, cumin and paprika
  • 1½ cups low-sodium chicken broth
  • 3/4 cup pitted green olives
  • 2 tbsp finely chopped fresh cilantro or flat-leaf parsley


  1. Heat a large sauté pan on medium-high. Add lemon slices and cook until caramelized, turning once, about 3 minutes total. Remove and set aside.
  2. Sprinkle chicken with salt and pepper. In same pan on medium-high, heat one-half of oil. Add chicken and cook for 3 to 5 minutes per side, until chicken is golden. Transfer to a plate; set aside.
  3. To pan, add remaining one-half of oil and heat. Add onion and cook, stirring until soft and starting to brown, about 5 minutes. Add celery and carrots and cook for 5 minutes. Add ginger, garlic, turmeric, cumin and paprika. Stir for 1 minute, until toasted and fragrant. Add broth and reserved chicken. Reduce heat to medium-low and simmer, covered, for 15 minutes, until chicken is cooked through.
  4. Stir in olives and lemon juice. Top with caramelized lemon slices and parsley.


Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 307
  • Carbohydrate Content 11 g
  • Cholesterol Content 114 mg
  • Fat Content 12 g
  • Fiber Content 3 g
  • Protein Content 37 g
  • Saturated Fat Content 2 g
  • Sodium Content 773 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 7 g
  • Polyunsaturated Fat Content 2 g