Name: Lemon Chicken With Olives
Prep time: 25 min
Cook time: 30 min
Yield: 4 servings
Ingredients: all-purpose flour; cumin; lemon zest; salt; black pepper; chicken cutlets; olive oil; shallots; green olives; flat-leaf parsley; white wine

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Lemon Chicken With Olives

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55 minutes

4 servings

12481012

Adjust servings

dairy-free

gluten-free

(?)

Has gluten from:

all-purpose flour

kid friendly

has meat

(?)

Has meat from:

chicken cutlet

has pasta

has seafood

mediterranean

vegan

(?)

Not vegan due to:

chicken cutlet

vegetarian

(?)

Not vegetarian due to:

chicken cutlet

pescatarian

(?)

Not pescatarian due to:

chicken cutlet

paleo

(?)

Not paleo due to:

all-purpose flour
chicken cutlet

This recipe has no customizations.

Bon Appétit

This recipe fits right into a balanced diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 0.5% of RDA
• Calories: 6.1% of RDA
• Carbs: 1.5% of RDA
• Fat (total lipid): 11.5% of RDA
• Fiber: 2.4% of RDA
• Fructose: 0.0% of RDA
• Protein: 0.5% of RDA
• Sodium: 0.4% of RDA
• Sugar: 1.3% of RDA

• Vitamin A (IU): 23.8% of RDA
• Vitamin B6: 2.0% of RDA
• Vitamin C: 13.3% of RDA
• Iron: 0.3% of RDA
• Magnesium: 3.1% of RDA
• Manganese: 1.4% of RDA
• Niacin: 1.1% of RDA
• Potassium: 2.2% of RDA
• Zinc: 1.3% of RDA

If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.

MACROS

Carbohydrate

4.25

Calories

122

Fiber

0.670

Iron

0.052

Protein

0.590

Sodium

5.94

Sugars

0.408

Fat (total lipid)

7.00

INGREDIENTS

Amount

Measure

Adjust

Ingredient

tbsp

all-purpose flour

1/2

tsp

cumin

(ground).

tsp

lemon zest

plus 1 tablespoon fresh lemon juice.

salt

black pepper

(for seasoning).

1 1/2

lbs

chicken cutlets

tbsp

olive oil

whole

shallots

thinly sliced.

cup

green olives

(pitted).

1/2

cups

flat-leaf parsley

roughly chopped.

1/2

cups

white wine

(such as Sauvignon Blanc).

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PREPARATION

Mix the flour, cumin, lemon zest, and 1/2 teaspoon each salt and pepper on a flat plate. Pat the chicken dry with paper towels and dredge in the mixture.

Heat 1 tablespoon oil in a skillet over medium-high heat. Cook the chicken in 2 batches until golden brown, 2 to 3 minutes per side. Transfer to a plate.

Wipe out the skillet and return to medium heat. Heat the remaining tablespoon of oil. Add the shallots and cook until soft, 5 to 7 minutes.

Stir in the olives, parsley, lemon juice, and wine and bring to a boil. Return the chicken to the pan, nestling it in the olives and shallots.

Reduce heat to low and cook, covered, until the chicken is cooked through, about 5 minutes. Divide among plates.

THIS RECIPE CAN BE CUSTOMIZED

Make it Gluten Free!

A gluten-free variant of this recipe can be made. Just substitute gluten-free all-purpose flour for all-purpose flour.

Make it Wheat Free!

A wheat-free variant of this recipe can be made. Just substitute gluten-free all-purpose flour for all-purpose flour.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 122

Protein 0.59 g

Carbohydrates 4.25 g

Iron 0.05 mg

Fiber 0.67 g

Calcium 4.91 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.