Yesterday I reached a bit of a workout milestone. It’s the end of my 4th week of working out 5 days a week. I have been doing 45 minutes on the elliptical. Sometimes I do the intervals and sometimes the fat burn mode. I also mix it up by spending about 10 minutes of workout going backward (about 2-3 minutes every 10 minutes to mix it up). The total distance ends up being between 2.5 and 3 miles. For the past 2 years I haven’t been working out as much…maybe only once or twice a week in the gym…I felt like cleaning my 3 story townhouse and chasing after my 2 huge dogs was enough…but it’s not. I’m excited about my new routine!!
I got out my French Women Don’t Get Fat Cookbook to scan for recipes and was reminded of this recipe…specially earmarked on page 104. I have made it a dozen times and it’s so juicy, sweet, spicy, tangy good.
Caramelized Chicken with Lemons and Olives
Slightly Adapted from The French Women Don’t Get Fat Cookbook
- 2 lemons, washed, halved and quartered
- 12 small green olives, pitted and cut in half (the ones I bought were stuffed with red peppers)
- 1/2 teaspoon red pepper flakes
- 1 tablespoon lemon juice
- 2 tablespoons honey
- 1 tablespoon olive oil
- 6 (3-4 ounce) boneless, skinless, chicken thighs
- freshly ground pepper
- In a bowl combine the lemons, olives, red pepper flakes, honey lemon juice and olive oil and stir to combine. Add chicken, fresh ground pepper and stir to coat. Marinate in the refrigerator for 1 hour stirring once.
- Heat a large non-stick skillet and spray with non-stick olive oil spray. Add the chicken mixture and spread out to make sure the chicken is in an even layer. Cook for 8-10 minutes on each side. Serve with the olives but discard the lemons. Wonderful with a side salad and/or your favorite flavored cous-cous (this is my favorite brand).
I have made this recipe multiple times for family and for dinner parties. It’s always a hit. Really you have to try it if you don’t believe me. What have you got to lose??? This is the first time I made it without adding the 2 extra tablespoons of olive oil in the skillet. This time I simply replaced it by just spraying the pan with non-stick spray and it worked beautifully.