Ingredients for Athenian Chicken And Sauce
- 2 boneless, skinless chicken breasts (6 ounces each)
- 1 tablespoon olive oil
- 1/2 cup chopped fresh onion
- Green Bell Pepper
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 cup Kalamata olives
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How to Make Athenian Chicken And Sauce
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 2 boneless, skinless chicken breasts (about 6oz each) and cook for 5 minutes per side, until browned.
- Add 1/2 cup chopped onion, 2 cloves minced garlic, and 1/2 teaspoon black pepper to the skillet. Cook for another 5 minutes, or until the chicken is cooked through and the vegetables are tender.
- While the chicken cooks, combine 1 cup low-sodium chicken broth, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 1/2 teaspoon dried oregano in a small saucepan.
- Bring the sauce to a boil over medium heat.
- Reduce heat to low and simmer for 5 minutes, or until the sauce has reduced to about 1/2 cup.
- Serve the chicken topped with the lemon sauce and garnish with 1/4 cup Kalamata olives.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
5g
Fat
6g
Carbs
1g
