233 kcalChicken with Sun Dried Tomatoes and Olives
40 min serves 6
Gluten-FreeDairy-Free
25gprotein4gcarbs13gfat
Ingredients
- •juice of lemon
- •3 Tablespoons olive oil
- •¼ cup herb combination
- •salt and pepper
- •¾ cup olives and/or kalamata olives
- •2 tablespoons julianned sun tomatoes
- •3 large garlic cloves
- •2 tablespoons water
- •6 chicken breasts
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Method
From foodista.com — read the original
- Preheat oven to 425°F
- Combine garlic, lemon juice and zest, herb mixture, sun dried tomatoes, salt and pepper in a food processor into a chunky paste. Taste and adjust seasonings, if necessary.
- Place chicken breasts in oven proof dish, pour marinade over chicken breasts, spreading some of the garlic and sun dried tomatoes on top of the chicken.
- Add olives to baking dish.
- Add two tablespoons of water to the pan. Roast for 25 minutes.
- Serve over rice, pasta, or sauted spinach.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com