Lemon Chicken with Olives and Capers: one dish wonder for weeknight dining

For Home Date Tuesday this week I wanted to try to something different. Weeknights give us limited time, so I needed a fairly simple dish. Chris and I have also made some big commitments to health this year, so I wanted a dish we could feel good about eating. This lemon chicken perfectly fit the bill. It is juicy, flavorful, salty, a decadent change for weeknight dining. Although we used it for date night, I think it would be popular with our children too. I’ll be trying it out again soon.

4 Chicken thighs
3 small lemons
1/2 small jar pitted Kalamata olives
½  small jar green olives with pimentos
½ small jar of capers
Olive oil
Salt and pepper
2 small tomatoes


Slice up two lemons and heat them in a little olive oil on medium to medium high heat. (About five minutes.) Set aside.
      Add a bit more olive oil to the pan.  Salt and pepper the chicken thighs and put them skin side down in the olive oil.
     Add capers and olives. Squeeze the juice of half a lemon on top. Cook six-eight minutes and flip.
      Continue cooking evenly until the chicken reads 165 degrees in the thickest part.
      Lay your cooked lemons on top of the chicken.  Add quartered tomatoes to the pot.  Squeeze the other half of the lemon on top.  
      Plate the chicken, spooning the juices and olives/capers on top.

Wishing you and yours dinners made with love, KFW

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