Lemon-Olive Chicken

MEAL TYPE: Entree

DIETARY RESTRICTION: Dairy-Free, Gluten-Free

MAKES 4 SERVINGS

Lemon-Olive Chicken

Want to wow your dinner guests? This Mediterranean-inspired dish will do the trick, thanks to its zesty flavor and gorgeous presentation. Added bonus: The healthy oils and olives make it a healthy anti-inflammatory meal. Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.

INGREDIENTS

1 cup quinoa

2 Tbs. chickpea flour (or other flour)

1/2 tsp. ground cumin

2 tsp. lemon zest

Dash of fine sea salt

Dash of black pepper

2 large chicken breasts (about 1 ½ pounds)

2 Tbs. grapeseed oil (or olive oil)

1 small yellow onion, diced

1 cup pitted green olives

1 cup cooked chickpeas

1 Tbs. fresh lemon juice

1/2 cup low-sodium vegetable stock

1/2 cup parsley, roughly chopped

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INSTRUCTIONS

Place 1 cup of quinoa with 2 cups of water in a saucepan. Bring to a boil. Reduce heat, cover, and simmer until quinoa has absorbed the liquid and can easily be fluffed with a fork, about 15 to 18 minutes.
Mix the flour, cumin, and lemon zest on a plate. Sprinkle with a little salt and pepper. Pat the chicken dry with a paper towel and dredge in the flour mixture.
In a large skillet, heat 1 Tablespoon of the grapeseed oil over medium-high heat. Add the chicken and cook for about 2 minutes per side (or until lightly browned). Transfer chicken to a plate.
In the same skillet, heat remaining 1 Tablespoon of oil. Add the onion and cook until soft, about 5 minutes. Stir in the olives, chickpeas, lemon juice, vegetable stock and parsley. Bring the mixture to a boil (adding more stock if necessary). Return the chicken to the pan, nestling it into the vegetables. Reduce the heat to low and cook, covered, until the chicken is cooked through, about 5 to 7 minutes.
Divide cooked quinoa and chicken among four plates and serve.

8 people have left a comment. Join the conversation!

Kara SAID:

03/05/2017 |Reply

I loved this. Could use more flavor — maybe add more lemon juice?
Maureen SAID:

01/22/2017 |Reply

This is delicious! I added roasted cauliflower. Yum!
Elissa SAID:

01/11/2017 |Reply

This was a great meal and easy. I reviewed the comments and used some of the suggestions…like only 1/2 cup of quinoa and then added some garlic and lemon to the quinoa while I was making the chicken. This is definitely going to be added to my go-to dinners! =]
Kevie SAID:

04/27/2016 |Reply

Lemon-Olive Chicken was quick and easy! 1 cup of dry quinoa yields a lot. I would probably use half a cup next time.
monicazabetski SAID:

06/12/2015 |Reply

I made this for dinner this evening and liked it a lot. I did throw in a few chopped garlic cloves when sautéing the onion and I squeeze a half of a lemon since I like lemony taste. Next time I think I’ll add some red pepper flakes too. Nice recipe.
ciarapsheehan SAID:

02/24/2015 |Reply

I found this recipe to be tasty, but a little lacking in flavor. When I made it again, I skipped the flour dredging process and instead marinated the chicken for a few hours with a little olive oil, oregano, minced garlic, red wine vinegar and a little salt and pepper. I found this boosted the flavor in the dish and was delicious! Thanks!
holly.coltea SAID:

02/22/2015 |Reply

this was so easy and I cannot wait to dive in. Perfect. 15 minutes of prep and now I have dinner for 2 nights!
jllanzillo SAID:

02/10/2015 |Reply

Very tasty. Thank you!

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