Ingredients for Chicken With Sun Dried Tomatoes Olives
- Boneless Skinless Chicken Breasts
- 1 cup water
- Sun Dried Tomatoes
- Lemon, Juice And Zest Of
- Kalamata Olive
- 3 teaspoons olive oil
- 1 teaspoon garlic powder
- salt and pepper to taste
- Salt
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How to Make Chicken With Sun Dried Tomatoes Olives
- Using a paring knife, remove the zest from 1 lemon, avoiding the bitter white pith.
- Finely slice the lemon zest into matchstick-thin pieces.
- In a small saucepan, bring 1 cup of water to a gentle simmer.
- Add the lemon zest and 1/2 cup (50g) sun-dried tomatoes (oil-packed, drained).
- Simmer for 6-8 minutes, until the tomatoes are softened.
- Remove the zest and tomatoes; set aside on a paper towel to drain. Reserve 1/4 cup of the cooking liquid.
- Preheat oven to 400°F (200°C).
- Gently pound any thick parts of 2 boneless, skinless chicken breasts to even thickness (about 1/2 inch).
- Drizzle chicken with 2 teaspoons olive oil and season generously with salt, pepper, and 1 teaspoon garlic powder.
- Place chicken in a covered baking dish, skin-side up.
- Cut the sun-dried tomatoes into 1/4-inch thick strips.
- In a small bowl, combine the sun-dried tomato strips, 1/4 cup pitted Kalamata olives (about 25g), the reserved lemon zest, and 1 teaspoon olive oil.
- Spoon the sun-dried tomato mixture over the chicken.
- Squeeze the juice of 1/2 lemon over the chicken and topping.
- Pour the reserved 1/4 cup tomato broth into the bottom of the baking dish.
- Cover the dish tightly with a lid or aluminum foil.
- Bake for 20-22 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
8g
Fat
6g
Carbs
1g
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