Olive Chicken
Recipe: #19375
May 29, 2015
Categories: Chicken, Tomato, Jewish, Passover, Sunday Dinner, Gluten-Free, High Protein, Low Carbohydrate Low Fat, No Eggs, Non-Dairy, Canned Tomatoes, Olives, Boneless Pieces, Kosher Meat, Chicken Dinner, more
"Adapted from Kosher By Design. Prep time includes marinating time."
Ingredients
Nutritional
- Serving Size: 1 (1536.8 g)
- Calories 784.1
- Total Fat - 25.1 g
- Saturated Fat - 5.5 g
- Cholesterol - 116.8 mg
- Sodium - 894.4 mg
- Total Carbohydrate - 83.1 g
- Dietary Fiber - 42.5 g
- Sugars - 41.7 g
- Protein - 80.2 g
- Calcium - 457.8 mg
- Iron - 11.3 mg
- Vitamin C - 1153.1 mg
- Thiamin - 1.3 mg
Step by Step Method
Step 1
Preheat oven to 375°F.
Step 2
Combine 2 tablespoons oil, half the garlic, and the lemon juice, salt and pepper and mix well.
Step 3
Coat chicken on all sides with garlic mixture.
Step 4
Place chicken in a single layer in a baking pan and let marinate for 30 minutes.
Step 5
Heat remaining oil in a large skillet over medium heat.
Step 6
Add onion and remaining garlic and cook until onions are translucent but not brown, 3-4 minutes.
Step 7
Add tomatoes and olives and cook until thickened, about 15 minutes more.
Step 8
Stir in half the parsley and half the thyme.
Step 9
Spread mixture over chicken.
Step 10
Bake until chicken is cooked through, 25-30 minutes.
Step 11
Sprinkle with remaining parsley and thyme.
Tips
No special items needed.