Chicken with Blood Orange Juice and Olives

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

So simple but really tasty.

Serves 4the-alt-name

Ingredients

  • 4 skinless chicken breasts
  • salt and pepper
  • 2 tsp coconut butter or dairy free spread
  • 2 blood oranges
  • small handful of black olives
  • small handful of mint leaves

Method

  1. Heat a teaspoon of the coconut oil or spread in a lidded pan.
  2. Season the chicken on both sides with salt and pepper.
  3. Add to the pan and cook for about 5 minutes until the chicken is lightly browned on both sides.
  4. Juice both oranges and add the juice to the pan.
  5. Cover and cook for 8-10 minutes until the chicken is just cooked.
  6. Remove the chicken from the pan and keep warm.
  7. Add a teaspoon of coconut oil to the orange juice and turn the heat up a little.
  8. When the juice has reduced and thickened, add the mint, olives and chicken.
  9. Warm through briefly and then serve immediately.

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