Ingredients
- 2 lemons, sliced ¼-inch thick
- Olive oil
- Four 6-ounce skinless, boneless chicken breast halves
- All-purpose flour, for dusting
- ½ cup pitted green Sicilian or Spanish olives, sliced
- 3 tablespoons drained capers
- 1½ cup chicken stock or low-sodium broth
- 4 tablespoons unsalted butter, cut into small dice
- 2 tablespoons chopped flat-leaf parsley
- Two 5-ounce bags baby spinach
- 2 tablespoons panko
- Pinch of pepper flakes
Recipe Description
This Roasted Lemon Chicken with Olives and Capers is bursting with flavors! It’s fast enough to make on a weeknight and it’s very light. The star of the show here is definitly the roasted lemon. It adds a real depth of flavor that is so interesting. When cooking, the lemon slices release their juices and then caramelize while the edges brown. Simply irresistible! The addition of spinach, capers, olive and parsley is the perfect finishing touch, balancing the flavours beautifully.
Click here to view Full Recipe Directions
