Low Fat Chicken with Lemon and Olives
Bright, zesty, and irresistibly savory, this Low Fat Chicken with Lemon and Olives is a Mediterranean-inspired dish that’s as healthy as it is flavorful. Succulent boneless, skinless chicken breasts are seared to perfection, then simmered in a tangy lemon and olive sauce infused with garlic, oregano, and a splash of low-sodium chicken broth. Tender slices of lemon and briny green olives add layers of bold flavor while keeping the dish light and low in fat. Ready in just 40 minutes, this one-pan recipe is perfect for a quick weeknight dinner or an elegant meal served with quinoa, couscous, or a crisp green salad. Garnished with fresh parsley for a vibrant finish, this satisfying chicken dish is proof that wholesome cooking doesn’t sacrifice taste. Ideal for those seeking low-fat, high-flavor recipes, it’s a must-try for healthy eating enthusiasts.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil (extra virgin)
- 2 cloves garlic cloves, minced
- 1 cup low sodium chicken broth
- 1 whole lemon, thinly sliced
- 2 tablespoons lemon juice
- 1 cup green olives (pitted)
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon salt (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts on both sides with ground black pepper and salt, if using.
Heat the olive oil in a large, non-stick skillet over medium-high heat.
Add the chicken breasts to the skillet and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant, taking care not to burn it.
Pour in the chicken broth and scrape the bottom of the skillet to deglaze and release any browned bits.
Add the lemon slices, lemon juice, green olives, and dried oregano to the skillet. Stir to combine.
Return the chicken breasts to the skillet, nestling them into the liquid and topping them with some of the lemon slices.
Reduce the heat to low, cover the skillet, and let the chicken cook for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
Taste the sauce and adjust seasoning if necessary, adding a little more lemon juice or salt, if desired.
Remove the chicken from the skillet and plate it. Spoon the lemon-olive sauce over the chicken and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 896 mg | 39% | |
| Total Carbohydrate | 6.1 g | 2% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.3 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 612 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
