Lemon-Egg White Chicken Breasts with Hard Boiled Eggs and Green Olives

This fragrant and flavorful dish blends the freshness of lemon juice, the richness of hard boiled eggs, and the salty taste of green olives for a delicious meal. Here’s how to make it.

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 4 boneless, skinless chicken breasts and season with salt and pepper.
  • Cook until golden brown, about 7 minutes per side. Remove from heat and set aside.
  • In a medium bowl, whisk together 1/4 cup lemon juice, 1 cup chicken broth, 2 tablespoons chopped fresh parsley, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried oregano.
  • Pour sauce over chicken breasts in the skillet. Bring to a simmer and cook for 8 minutes or until chicken is cooked through.
  • Add 2 hard boiled eggs (halved) and 8 pitted green olives to the pan. Simmer for another 5 minutes or until olives are warmed through.
  • Serve chicken breasts topped with egg halves, olives, and sauce.

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