Chicken with green olives, capers, and lemon

20 Minute Meal, Paleo, Gluten Free, Soy Free, Low Calorie

2 Servings, 580 Calories/Serving

20 Minutes

This easy supper inspired by the flavors of Italy, comes together in the time it takes to roast the chicken breasts. To finish the sauce in even less time, start cooking the shallots while you prepare the remaining ingredients.


  • Two 6-ounce boneless chicken breasts
  • 1 to 2 shallots
  • 3 ounces Spanish green olives
  • 2 tablespoons capers
  • 1 lemon
  • Fresh flat-leaf parsley
  • 2 tablespoons unsalted butter (optional)
  • ½ pound baby spinach



Roast the chicken

Heat the oven to 375°F.
  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken, skin sides down, and cook until well browned but not yet cooked through, 2 to 3 minutes. Turn and cook for 30 seconds longer. Transfer the chicken to a sheet pan (don’t wipe out the frying pan); roast until cooked through, 12 to 15 minutes, depending on thickness. While the chicken roasts, make the sauce.


Prep the sauce ingredients

  • Peel and thinly slice the shallot.
  • Coarsely chop the olives.
  • Rinse the capers.
  • Zest and juice the lemon.
  • Strip the parsley leaves from the stems.


Cook the sauce and the spinach

In the same pan used for the chicken, add 1 teaspoon oil if dry, and warm over medium heat. Add the shallot and season with salt. Cook, stirring occasionally, until browned and softened, 4 to 5 minutes. Add the olives and capers and cook until warmed through, 2 to 3 minutes. Stir in the lemon zest and juice, ¼ cup water, and the butter or 1 tablespoon oil. Season to taste with salt and pepper, if needed.
Increase the heat to medium-high. Add the spinach and cook, stirring occasionally, until the spinach is wilted and the liquid has reduced slightly, 2 to 3 minutes.



Transfer the spinach and sauce to individual plates. Set the chicken on top, garnish with the parsley leaves, and serve.


Chef's tip

When seasoning the sauce, keep in mind that capers and olives are salty, so be sure to taste the sauce carefully before adding any salt of your own.

Nutrition per serving: Calories: 580, Protein: 40 g, Total Fat: 37 g, Monounsaturated Fat: 22 g, Polyunsaturated Fat: 4 g, Saturated Fat: 6 g, Cholesterol: 100 mg, Carbohydrates: 25 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 1190 mg

Contains: milk

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