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Lemon Chicken with Olives

Served with Coriander Pesto Orzo and Cucumber Salad

  • 15 min
Guest Chef
Poultry
Gluten
Collaboration
Low Calorie
It’ll become a go-to staple in your kitchen, for suppers alone or with guests over, it’s winner on a plate, guaranteed!
Lemon Chicken Cutlet with Gordal Olives
Presented by

Isabelle Huot

Ingredients

6
Radish(es)
4 tsp
Yogurt
2 tsp
Olive Oil (not included)
1 tbsp
Unbleached Flour
50 g
Kalamata Olives
125 g
Orzo
4 g
Thyme
220 g
Chicken Breast
1/2
Lemon(s)
1/2 cup(s)
Water for Chicken Broth (not included)
3 g
Chives
2
Mini Cucumber(s)
3 tsp
Coriander Pesto
1/2
Chicken Broth Cube(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
567 kcal
Total fat
17 g
Saturated Fat
3 g
Sodium
1 g
Total Carbohydrate
69 g
Fiber
9 g
Sugar
11 g
Proteins
37 g

Instructions

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1

Cook orzo: bring a pot of water to boil and cook the orzo about 10 min. Drain and set aside.

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2

Prepare the ingredients:

  • Thinly slice the radish and cucumbers
  • Squeeze out the lemon juice
  • Cut the** olives** in half
  • Chop the chives
  • Cut the chicken breast in half lengthwise to form two cutlets
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3

Cook the cutlets: coat chicken cutlets with flour and shake off the excess. In a skillet, heat olive oil over medium-high heat. Sauté the cutlets 2 minutes on each side.

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4

Add lemon juice, as well as the dissolved chicken broth. Sprinkle with sliced Gordal olives and add the thyme sprigs. Let the sauce reduce for 1 minute.

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5
  • Make the salad: in a bowl, toss the radishes, the cucumbers, yogurt and chives. Season with salt and pepper to taste.
  • In a separate bowl, mix the orzo with coriander pesto.
  • Serve cutlets with salad and orzo.