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Lemon Chicken with Olives
Bright citrus and briny olives bring bold flavor to simple chicken breasts. Butterflying the meat ensures it cooks quickly and evenly under the broiler. The quick marinade of lemon juice and oil keeps the chicken tender while a lemon-pepper seasoning adds a savory kick. Serve this quick main course alongside roasted vegetables or a crisp green salad for a satisfying weeknight dinner.
Ingredients
- 4 boneless skinless chicken breasts (about 1¼ lb)
- 2 teaspoons olive or canola oil
- 1 tablespoon lemon juice
- 1 teaspoon salt-free lemon-pepper seasoning
- ¼ cup sliced ripe olives
- 4 thin slices lemon, cut in half
Instructions
- 1Preheat the broiler and coat the rack of a broiler pan with cooking spray. Slice horizontally through the thickest part of each chicken breast, stopping just before you reach the opposite side.
- 2Open the butterflied chicken breasts like a book and press them flat to create an even thickness.
- 3Whisk the oil and lemon juice together in a small bowl, then drizzle the mixture over both sides of the chicken. Season the meat evenly with the lemon-pepper blend and arrange the breasts on the prepared broiler pan.
- 4Place the pan about 4 inches below the broiler. Cook for roughly 10 minutes, flipping the chicken halfway through, until the juices run clear and the internal temperature reaches 165°F.
- 5Add one tablespoon of sliced olives and two lemon slice halves to the top of each chicken breast during the final two minutes of cooking.