20 minute dinner? Sign me up! I’m obsessed with this one pan lemon and olive chicken, and it makes your kitchen smell incredible!! I can’t get enough of it! I love a dinner recipe that is quick, simple and produces minimal mess. This recipe is exactly that. Using only 1 pan, this recipe is one of my favourites to make when I’m in a rush, or for when I’ve just got home from work. I also find that I usually have all the ingredients in my home for this recipe, which is just an added bonus!
I usually serve my lemon and olive chicken over rice or couscous, with some roasted or steamed veggies. I love the freshness of all the herbs and the lemon in this dish, paired with the rich and fragrant spices we add to the stock sauce. It’s perfect for both hot and cold months, and is a great way to meal prep and spice up your weekly dinners. My family and I are huge fan of olives, which makes this dish a big success. Feel free to use black olives here instead though if you find the taste of green olives too overwhelming and prominent in the dish. I have found that there isn’t really much need to add any salt whilst cooking, since the olives and vegetable stock add enough salt and flavour to the dish.
Enjoy this lemon and olive chicken recipe? Consider trying out my other lunch and dinner recipes:
- Pizza dough and sauce
- Quinoa and tofu salad bowl
- Pad Thai with prawns
- Microwave wedges
- Smoky fried tofu
- Tofu, okra and aubergine curry
- Sweet potato gnocchi
- Potato soup with bacon
- Lemon and dill baked salmon
- Sweet soy air fryer tofu
- Rice noodle salad
- Roasted tomato and basil soup
- Superfood kale, potato and spinach
- Carrot and sweet potato soup
- Air fryer bbq chicken tenders
- Air fryer sweet potato dough balls
- Spaghetti Bolognese
The vegetable stock cube I use in this recipe is from Bay’s Kitchen. I have discount codes for you to use if you would like any of their products. Code thelazylowfodmap5 will get you 5% off when you spend over £25, and thelazylowfodmap10 will get you 10% off when spending over £40. Alternatively, if you wanted to purchase any of their products on the website Well Easy, code THELAZYLOWFODMAP will get you a whole £10 off when spending £50. All of Bay’s Kitchen products are low FODMAP and IBS approved. I use them all the time in my cooking. For example, my Air Fryer BBQ Chicken Tenders were made using the Bay’s Kitchen BBQ Sauce!
Ingredients: (serves 4)
- 4 chicken breasts
- 1 cup green olives
- 1 tbsp Baky’s Kitchen vegetable stock
- 1/4 cup boiled water
- juice of 1 lemon
- 1 tbsp lemon zest
- 1/2 tsp ground ginger
- 1/2 tsp smoked paprika
- 1/2 tsp ground turmeric
- pepper
- slice of lemon to serve
- parsley to serve
Method:
Step 1: heat some oil in a large pan and cook your chicken breasts until browned on all sides and fully cooked through.
Step 2: add your vegetable stock to your water, then add it into the pan alongside your lemon juice and spices.
Step 3: leave to simmer for 10 mins.
Step 4: add in your olives and lemon zest. Season with salt and pepper
Step 5: serve with couscous or rice, with a slice of lemon and some flat leaf parsley.
This lemon and olive chicken will keep in the fridge for up to 2 days. Store in an airtight container.
Feel free to send me over your lemon and olive chicken photos to my Instagram TheLazyLowFODMAP. I recommend DMing them to me or tagging me in your posts so that I see them!
