Israel-Inspired Chicken with Black Olives and Herbs

Dorothea Chollett
21 hours ago
2 min read

A low-carb adaptation inspired by the fresh, vibrant flavors of Israel.

Ingredients

2 pounds boneless, skinless chicken thighs, cut into strips about 1½ inches wide
2 tablespoons olive oil
2 tablespoons garlic powder
2 teaspoons dried oregano
1 teaspoon dried thyme
1½ teaspoons salt
1 teaspoon black pepper
1 cup sliced black olives
1 large lemon, thinly sliced (I used 4 small limes from my tree, thinly sliced.)

Directions

Preheat the oven to 375°F (190°C).

Lightly season both sides of the chicken strips with the salt and pepper.
Arrange the chicken strips in a single layer in a 9 × 13-inch baking dish.
Sprinkle the garlic powder, oregano, and thyme evenly over the chicken.
Scatter the sliced black olives over the chicken.
Arrange the lemon slices over the chicken. (I used 4 small limes from my tree, thinly sliced.)
Drizzle the olive oil evenly over the chicken, olives, and lemon slices.
Bake for 45–55 minutes, or until the chicken is lightly browned, cooked through, and reaches an internal temperature of 165°F (74°C).
Spoon some of the flavorful pan juices over the chicken just before serving.

Kitchen Tips

Why black olives?

We tested this recipe using black olives because they have a milder, smoother flavor than green olives. They complement the herbs and citrus without overpowering the dish, making it enjoyable even for people who don't usually care for olives. If you prefer a stronger, tangier Mediterranean flavor, you can substitute green olives.

About the citrus

This recipe was tested using 4 small homegrown limes, thinly sliced, instead of a lemon. They added a bright, fresh citrus flavor to the chicken. Because the limes were slightly underripe, they produced a tarter flavor than a ripe lemon.

Don't waste the pan juices!

As the chicken bakes, the olive oil, chicken juices, and citrus combine to create a flavorful cooking liquid. Spoon some of these pan juices over the chicken just before serving for extra moisture and flavor.

Serving Suggestion

When I tested this recipe, I served it with a large garden salad made with crisp lettuce, cucumber, four cherry tomatoes, sliced onion, and crumbled feta cheese. I topped the salad with blue cheese dressing and just a small amount of Catalina dressing, which added a touch of sweetness without overpowering the fresh vegetables. The salad paired beautifully with the bright citrus, herbs, and black olives in the chicken, creating a fresh and satisfying meal.

Servings: 4–6

Prep Time: 15 minutes

Cook Time: 45–55 minutes