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SERVES: 4 person(s)
PREPARATION TIME: 10 minutes
COOKING TIME: 40 minutes
Heat oil in a large frying pan. Sauté onion until soft. Add garlic and cinnamon. Sauté for 1 minute. Add chicken. Cook until well browned on all sides. Add stock and cilantro. Bring to a boil and reduce heat. Simmer for 20 minutes.
Add lemon zest and the olives. Simmer for a further 10 minutes. Transfer chicken to a serving plate. Bring sauce to a boil. Cook until sauce has reduced and thickened. Pour over chicken. Serve with lemon wedges.
1 Tbsp olive oil
2 red onions, sliced
1 tsp ground cinnamon
4 chicken breasts, skinless, boneless
3 cup reduced-sodium vegetable stock
1 sprig of fresh cilantro leaves, chopped 1 cup medium black olives, pitted
1 zest of lemon
Calories: 202 cals
Kilojoules: 851 kJ
Fat: 9.0 g
Carbohydrates: 7.5 g
Protein: 24.5 g
Cholesterol: 50.0 mg
Sodium: 500 mg
Saturated Fat: 2.0 g
Fiber: 2.0 g
You can see the recipe by clicking: https://www.calorieking.com/recipes/Chicken-Turkey-Fowl-and- Egg/Chicken-Turkey-Fowl-Dishes/Lemon-Chicken-with- Olives_Y2lkPTUmc2lkPTE5JnJpZD02MzImbWVhc3VyZT1pbXBlcmlhbCZzY2FsZT0x.html

