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Mediterranean Lemon Chicken

Mediterranean Lemon Chicken Recipe

Print Recipe

Prep/Cook Time: 25 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
Salt and pepper
1 tablespoon olive oil
2 fennel bulbs, sliced thin
1 tablespoon minced garlic
1 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon grated lemon peel (yellow part only)
2 cups grape tomatoes, halved
2 teaspoons capers
Cooked angel-hair pasta or basmati rice (optional)


  1. Season chicken with salt and pepper.
  2. Heat olive oil in a large pan until hot but not smoking and sauté chicken on medium heat for 3-4 minutes. Turn and sauté 4-5 additional minutes. Remove chicken and set aside.
  3. Add fennel and garlic to pan and cook on medium-low heat, stirring occasionally for 5 minutes or until fennel is translucent. Add chicken broth and bring to a boil. Reduce heat and add lemon juice, sugar, lemon peel, tomatoes and capers. Simmer for 5 minutes, returning chicken to the pan for the last minute.
  4. To serve, divide chicken among 4 plates and top with sauce. Serve with angel-hair pasta or rice, if desired.

  • Serving Size

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 192

  • Total Fat 4g (0%)

  • Saturated Fat 0g (0%)

  • Trans Fat 0g

  • Cholesterol 70mg (0%)

  • Sodium 315mg (0%)

  • Total Carbohydrate 13g (0%)

  • Dietary Fiber 4g

  • Sugars g

  • Protein 28g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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