Lemon Chicken with Olives and Ricotta Cheese

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Name: Lemon Chicken with Olives and Ricotta Cheese
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 8 no-boil lasagna noodles oven-ready; 1 tsp olive oil; 1 meyer lemon; 4 small chicken breast halves boneless, skinless, halved crosswise; salt; ground black pepper; 1 tbsp olive oil; 1 cup green olives garlic-stuffed or pitted; 1 cup ricotta cheese; 1/2 tsp salt; 1/2 tsp ground black pepper; fresh rosemary snipped

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INGREDIENTS

8 no-boil lasagna noodles ; oven-ready
1 tsp olive oil
1 meyer lemon
4 small chicken breast halves ; boneless, skinless, halved crosswise
salt
ground black pepper
1 tbsp olive oil
1 cup green olives ; garlic-stuffed or pitted
1 cup ricotta cheese
1/2 tsp salt
1/2 tsp ground black pepper
fresh rosemary ; snipped

Servings

INSTRUCTIONS

1. In a 4-quart Dutch oven, bring 3 inches water to boiling. Add noodles and the 1 tsp oil. Cover and cook for 6 minutes or until tender; drain. Lay noodles in a single layer on waxed paper. Cover; set aside.

2. Meanwhile, shred peel from lemon; set aside. Halve lemon. Cut half the lemon into wedges; juice the remaining half. Sprinkle chicken with half of the lemon peel, salt and pepper.

3. In a large skillet, heat the 1 tbsp. oil over medium-high heat. Add chicken. Cook about 10 minutes or until no longer pink (170°F), turning once halfway through cooking. Add olives; heat through. Remove from heat.

4. In a microwave-safe bowl, combine lemon juice, ricotta cheese, 1/2 tsp. salt, and 1/2 tsp. pepper. Microwave on high for 30 seconds, stirring once.

5. Spoon ricotta mixture into 4 bowls. Top with the noodles, chicken and olives, the remaining lemon peel, and, if desired, rosemary. Serve with lemon wedges.

NOTES

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Lemon Chicken with Olives and Ricotta Cheese

8 no-boil lasagna noodles oven-ready
1 tsp olive oil
1 meyer lemon
4 small chicken breast halves boneless, skinless, halved crosswise
 salt
 ground black pepper
1 tbsp olive oil
1 cup green olives garlic-stuffed or pitted
1 cup ricotta cheese
1/2 tsp salt
1/2 tsp ground black pepper
 fresh rosemary snipped

2. Meanwhile, shred peel from lemon; set aside. Halve lemon. Cut half the lemon into wedges; juice the remaining half. Sprinkle chicken with half of the lemon peel, salt and pepper.

4. In a microwave-safe bowl, combine lemon juice, ricotta cheese, 1/2 tsp. salt, and 1/2 tsp. pepper. Microwave on high for 30 seconds, stirring once.

5. Spoon ricotta mixture into 4 bowls. Top with the noodles, chicken and olives, the remaining lemon peel, and, if desired, rosemary. Serve with lemon wedges.

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Nutrition

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Serving Size: 1 Serving (312g)
Recipe Makes: 4 Servings

Calories: 449
Calories from Fat: 155 (35%)

Amt Per Serving		% DV

	Total Fat 17.2g	23 %
	Saturated Fat 4.9g	24 %
	Monounsaturated Fat 9.1g
	Polyunsanturated Fat 1.8g
Cholesterol 121.5mg		37 %
Sodium 1038.4mg		36 %
Potassium 539mg		14 %
Total Carbohydrate 34.5g		10 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 31g
Protein 40.6g		58 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 449

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