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.
- 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
- 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.
- 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.
- 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.
- Stir in olives and lemon juice. Top with caramelized lemon slices and parsley.
- 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