Caramelized Chicken with Lemons and Olives

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

Ingredients

  • 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

Method

  • 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.

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