Garlic-Lime Chicken With Olives Recipe

Name: Garlic-Lime Chicken With Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 lb boneless skinless chicken breast half (*); 1 cup diced onion; 2 -3 garlic cloves, minced; 2 tablespoons fresh lime juice; 1 tablespoon molasses; 2 teaspoons Worcestershire sauce; 1 ½ teaspoons ground cumin; 1 teaspoon dried oregano; ½ teaspoon salt; ½ teaspoon ground black pepper; ½ cup pitted and sliced Greek olive, such as kalamata

Servings: persons

cooking spray
1 lb boneless skinless chicken breast half (*)
1 cup diced onion
2 -3 garlic cloves, minced
2 tablespoons fresh lime juice
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
½ cup pitted and sliced Greek olive, such as kalamata

1
Preheat oven to 400 degrees F.
2
Cover a roasting pan with cooking spray.
3
In a bowl combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper.
4
Toss to coat.
5
Transfer chicken to the roasting pan and pour put any of the remaining marinade over the chicjen.
6
Arrange olives in pan.
7
Roast 30 to 35 minutes, until chicken is cooked through.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: cooking spray, 1 lb boneless skinless chicken breast half (*), 1 cup diced onion, 2 -3 garlic cloves, minced, and more.

Yes, Garlic-Lime Chicken With Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garlic-Lime Chicken With Olives

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