top of page

Roasted Chicken with Zucchini & Olives

Makes 2 Servings

Macros: 411 Cal, Fat 35g, Carbs 8g, Fibre 2g, Protein 18g


200 grams Chicken Leg, Boneless With Skin

1/8 tsp Sea Salt

1 1/3 Zucchini (medium, sliced)

2/3 cup Green Olives (sliced)

2/3 Lemon (juiced)

2 tbsps Extra Virgin Olive Oil


  1. Preheat oven to 375Fº (191ºC).

  2. Lay chicken in a large cast iron skillet, or baking sheet, and season with sea salt. Place the sliced zucchini around the chicken and top with olives, lemon juice, and olive oil.

  3. Bake for 45 minutes, then broil on low for 10-15 more minutes until the top is browned. Baste with juices throughout cooking.

  4. Remove from oven and let stand 15 minutes before serving. Enjoy!


  • Leftovers: Keeps well in the fridge for 2 to 3 days.

  • More Carbs: Serve with rice, quinoa, or roasted potatoes.

  • Vegetarian/Vegan: Instead of chicken, use 3 cups of chickpeas. Reduce cooking time to 30 minutes and do not broil.

4 views0 comments

Recent Posts

See All
bottom of page