Monday, March 5, 2012

Paleo Garlic, Lemon and Olive Chicken

Paleo, onion, lemon, garlic, greek, chicken, greek chicken, holidays, olives, one dish, easy meals, lemon, 

This recipe is from a great reference for paleo diet recipes that are quite tasty. I tried this back in November, before the holidays, and while I didn't follow the diet outright (a world without cheese and carbs quite frankly isn't a world worth living in my opinion!) but I did significantly reduce my cheese and carb intake and lost 5 pounds. Keep in mind this was before the holidays and those 5 pound have found their ways back onto the scale. Persistent little buggers.

Not only was this dish delightfully delicious and flavorful it was a one pan meal. One pan = very few dishes. Hallelujah.

The prep time was the hardest, there's a lot of cutting involved, but after surviving that cooking was a breeze. 

Olive, Garlic and Lemon Chicken:
Adapted from:

  • 1/8 cup coconut oil (butter, ghee, tallow or poultry fat work as well )
  • 1/2 cup chopped kalamata olives (you don't want small bits but instead of cutting each olive in half just roughly chopping them will do) 
  • 4 chicken breasts (thighs can be used too)
  • 3 cups onion (basically 3 onions chopped)
  • 30 cloves of garlic (I put them through my garlic press, and didn't use 30 cloves and I love garlic, but a lot of garlic) 
  • 1/2 cup lemon juice
  • 2 whole lemons thickly sliced with seeds removed
  • 1 1/2 cups chicken stock
  • 1 tbsp thyme (vary for your taste)
  • sea salt and fresh ground pepper to taste
  1. Preheat oven to 350 F
  2. Heat up a large oven safe pan on the stove, about medium heat. Once hot melt  1/8 cup coconut oil in pan. Add chicken and brown about 6 minutes total. Remove chicken and set aside (leave oil in pan).
  3. Add onions to pan and cook until soft, about 3 minutes
  4. Add garlic and cook for about a minute. You can add salt and pepper at this point. 
  5. Return chicken to pan and add chicken stock, thyme, lemon juice
  6. Bring to a simmer and cover. Put covered pan in 350 F oven for 20 minutes. 
  7. Remove lid, add kalamata olives and lemon slices. Bake uncovered for another 15-20 minutes.
  8. Remove from oven and serve! Makes great left overs as well.
Hope you enjoy! 

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