Spiced Chicken with Olives and Lemon (serves 4)

Prep Time: 10 mins Cook Time: 25 mins

egg free

nut free

dairy free

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, halved, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt, divided
  • 2 lemons, 1 cut into 8 wedges quartered and deseeded and one juiced
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 15 ounce can low-sodium chicken broth
  • 4 chicken breasts, boneless and skinless
  • 1 10 ounce jar Castelvetrano Olives, pitted and reserving all the juice

Preparation

1. Heat oil in large skillet over medium heat, add onion and garlic, sprinkle with 1/2 tsp salt and saute until golden, about 4-5 minutes. 

2. Add the juice of one lemon and next 5 ingredients; stir 1 minute. Add broth and reserved olive juice and bring to boil. 

3. Sprinkle chicken with remaining 1/2 tsp salt add to skillet. Add the remaining 8 lemon wedges and olives. Cover, reduce heat to low, and simmer 25-35 minutes or until chicken is cooked through, turning occasionally. Transfer chicken to platter and serve.