Lemon and olive chicken with potatoes

Lemon and olive chicken with potatoes


The ingredient of Lemon and olive chicken with potatoes

  1. olive oil spray
  2. 600g small new potatoes, quartered lengthways
  3. 1 1/2 tablespoons olive oil
  4. 2 cloves garlic, crushed
  5. juice of 1 lemon
  6. 8 small (750g) chicken thigh fillets, trimmed
  7. 1/2 cup kalamata olives or black olives
  8. 1/3 cup chopped flat-leaf parsley
  9. reduced-fat tzatziki dip
  10. steamed green beans, to serve

The instruction how to make Lemon and olive chicken with potatoes

  1. Preheat oven to 220u00b0C. Spray the potatoes with olive oil and sprinkle with salt.
  2. Place onto a large non-stick baking tray and bake for 20 minutes or until golden and tender.
  3. Combine 1 tablespoon olive oil, garlic, 1 tablespoon lemon juice, and salt and pepper in a medium bowl. Add chicken and toss to coat. Place in fridge for 10 minutes, if time permits.
  4. Heat remaining oil in a large frypan over high heat. Add chicken. Cook for 2 to 3 minutes on each side or until almost cooked through.
  5. Add olives to pan. Cook over medium heat for 1 minute. Add parsley and remaining lemon juice. Stir to combine. Place chicken on serving plates. Spoon over olives and top with a dollop of tzatziki dip. Serve with potatoes and steamed green beans.

Nutritions of Lemon and olive chicken with potatoes

fatContent: 454.1 calories
saturatedFatContent: 21.5 grams fat
carbohydrateContent: 5.4 grams saturated fat
sugarContent: 25 grams carbohydrates
cholesterolContent: 39.5 grams protein
sodiumContent: 99.9 milligrams cholesterol

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