Low Fat Chicken With Lemon and Olives

1. 1

   Preheat oven to 180C

2. 2

   Sear the chicken fillets in a nonstick frypan with a little olive oil spray.

3. 3

   Arrange them in a casserole dish with the wine, lemon zest, olives and thyme.

4. 4

   Cook in oven for 20 minutes or until cooked.

5. 5

   Remove from oven, and pour over the lemon juice (you can add a little sugar to the juice if you prefer a less tart flavour).

6. 6

   Season a little with salt (but remember the olives are salty).

7. 7

   Serve chicken on top of jasmine rice cooked with some lemon zest and chicken stock, pour over the juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.