This recipe is a bit like a Moroccan tajine because it has lemon and olives. It is a satisfying full flavored dish.
1 lbs skinless boneless chicken breast
2 table spoon whole grain mustard
¼ cup Kalamata olives pitted
¼ bunch fresh thyme
¼ bunch fresh rosemary
4 garlic cloves
1 tsp extra virgin olive oil
½ cup water
Pick and chop your herbs, chop the garlic, zest half the leon with a large zester, make sure you only zest the yellow part.
Slice each chicken breast on the bias cutting each in 3.
Spread mustard, garlic and lemon zest on both sides, follow pictures for example. Then add fresh herbs on chicken. Pre heat an iron skillet, add olive oil, place chicken breast down, cook for 6 minutes till golden one one side, flip over, continue for another 6, add olives and water , lower heat and let simmer till liquid is almost dehydrated.
Serve and eat with veggies.
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