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Lemon Olive and Herb Roasted Chicken Bowls

January 12, 2021
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Simple, healthy, and packed with flavor, these Lemon Olive and Herb Roasted Chicken Bowls are perfect for tonight’s dinner!

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In my opinion, chicken breasts cannot be cooked plain. So, first things first is the marinade. Made with olive oil, lemon, parsley, oregano, and garlic, this simple marinade transforms any boring roasted chicken into a five star meal. Pro tip: use really good olive oil for your marinade… it’s worth it! And, of course, don’t skimp on the herbs. Fresh herbs really are the best. But, you can definitely use dried oregano in the marinade and dried basil in the olive topping because those are sometimes hard to find. Parsley, on the other hand, really should be fresh (there’s a lot!). 

The next best part of this dish is the olive topping: fresh herbs, feta cheese, lemon juice, and Castelvetrano olives… if you’ve never tried Castelvetranos, you must!! They’re intensely green, less tart, and truly life changing. I remember sitting in Italy, before COVID, and getting a bowl of them poolside. I’ve always been an olive fan, but had never really tried new varieties. Let’s just say I took down a few bowls in under an hour, and knew that an addiction was born!!

Anyways, Castelvetrano olives are especially good in this olive topping… think olives marinated with lots of herbs and good olive oil. So delicious! You can honestly use whatever herbs you love.. you do you! I bet chives, scallions, or mint would be delicious in addition to the current mixture or as a substitution. Or, if you’re not a fan of Feta, a little Parmesan would be amazing. You could even substitute the olives in the olive topping for sun dried tomatoes! The possibilities are truly endless, and that’s what I love about a good ole one bowl dinner. Plus, no need to worry about finding a side dish. You already have everything you need all in one bowl! 

I hope you love these Lemon Olive and Herb Roasted Chicken Bowls as much as I do! Let me know in the comments!

Lemon Olive and Herb Roasted Chicken Bowls
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Lemon Olive and Herb Roasted Chicken Bowls

Recipe by Annie PatrickCourse: dinner, lunch, bowl, main course
Servings

4

servings
Prep time

25

minutes
Marinade time

1

hour

Simple, healthy, and packed with flavor, these Lemon Olive and Herb Roasted Chicken Bowls are perfect for tonight’s dinner!

Ingredients

  • marinade:

  • ¼ cup olive oil

  • 1 lemon, juiced

  • ½ cup fresh parsley, roughly chopped

  • 2 tbsp fresh oregano, removed from stems and roughly chopped (or 2 tsp dried oregano)

  • 1 tbsp dijon mustard

  • 4 cloves garlic, minced

  • Pinch of salt, pepper, and red pepper flakes

  • olive feta topping:

  • 3 tbsp olive oil

  • 2 tbsp water

  • 1 tbsp honey

  • 4 cloves garlic, minced

  • 2 tbsp fresh oregano, removed from stems and roughly chopped (or 2 tsp dried oregano)

  • 1 cup fresh parsley, chopped

  • ½ cup fresh basil, chopped (or 2 tbsp dried basil)

  • 1 lemon, juiced

  • ¾ cup castelvetrano olives, roughly chopped

  • ½ cup feta cheese, crumbled or cubed

  • Salt and pepper, to taste

  • Pinch of red pepper flakes, optional

  • assembly:

  • 2 tbsp olive oil, divided

  • 2 large shallots, thinly sliced

  • 4 boneless, skinless chicken breasts, sliced in half lengthwise or pounded

  • 1 lemon, quartered

  • ¼ cup dry white wine or chicken broth

  • 2 cups couscous, prepared according to package

  • Toasted almonds or pine nuts, for topping

Instructions

  • Whisk all marinade ingredients in a freezer bag or bowl. Toss with halved chicken and let marinate for at least 1 hour, or up to overnight.
  • To make the olive topping, combine all ingredients in a medium bowl and set aside. Let marinate for at least 15 minutes or up to 3 days in the fridge.
  • Preheat the oven to 400 degrees.
  • Heat olive oil in a large cast iron skillet (or other ovenproof skillet). Once hot, sauté the shallots in 1 tbsp olive oil for about 1 minute. Add the second tbsp of olive oil and the chicken, and sear for 1 minute on each side. Top with the lemon wedges and a drizzle of white wine or chicken broth.
  • Transfer to the oven and cook for 8-10 minutes. (Time may vary, see notes*)
  • Build your bowl: top couscous with sliced chicken, the roasted shallots, the olive topping, and pine nuts or almonds. Enjoy!

Notes

  • You can definitely use dried oregano in the marinade and dried basil in the olive topping because those are sometimes hard to find. Parsley, on the other hand, really should be fresh (there’s a lot!). You can also substitute the herbs for other herbs of your choice (like chives or mint)
  • If you can’t find Castelvetrano olives, you can use any other type of green olive. You may need to add more honey, though, if it’s a tarter type. 
  • The cooking time for the chicken may vary. If you pounded your chicken very thin, it will need less time in the oven. Or, if you are not using a cast iron skillet, the chicken may require a few minutes longer in the oven.
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