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.

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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