Greek Chicken with Olives
Nutrients
Per serving
Steps
Spray a large heavy based saucepan with the olive oil and put on stove top on a medium heat
Cook chicken in batches until browned all over
Remove chicken and cook onion and garlic for 2 - 3 minutes until soft
Add lemon rind, stock and wine and bring to the boil
Return chicken to the pan, add the lid and simmer gently for 20 minutes until chicken cooked through
Cook risoni in a large pan of boiling water and once cooked, drain
Steam gently the broccoli for 2 - 3 minutes
Remove chicken and stir in chopped oregano, extra lemon rind and the juice into the sauce
Serve the chicken with sauce with the risoni and cooked broccoli
Ingredients
| 500g | Skinless chicken thighs |
| 1 | Large red onion finely sliced |
| 3 | Garlic cloves finely sliced |
| 1 tbsp | Lemon rind grated |
| 250ml | Chicken stock |
| 125ml | White wine |
| 500g | Risoni pasta |
| 2 tbs | Fresh oregano chopped |
| 200g | Broccoli cut into florets |
| 50g | Pitted black olives |
| 1 | Lemon juiced |
| 1 | Olive oil spray |
