Lemon & Green Olive Chicken Salad

Paleo – serves 2

I was trying to make my chicken salad a bit more interesting and threw some things into a dish with some chicken, chucked it in the oven and forgot to turn the oven up – then forgot that I’d left the chicken in the oven, and when I finally returned had created this beautiful soft moist fleshy chicken. Sometimes miracles happen when you least expect it. Other times you ruin saucepans steaming sweet potato to death – you win some, you lose some.


  • 2 x free range organic chicken breasts
  • Juice of 1/2 lemon
  • 1/3 cup split green olives in oil (and a dash of the oil)
  • 1 tbsp sumac
  • 1 tbsp ground cumin
  • Cracked pepper
  • 1 broccoli, cut into florets
  • 75g baby spinach
  • 1 red capsicum, cut into large chunks
  • Handful fresh dill


  • Preheat oven to 150 degrees
  • Add capsicum and cook until slightly charred (no olive oil needed, but you can brush with a little if you prefer). Place into a plastic bag to cool, then remove skin. Slice into fine slices
  • Steam broccoli for 2 – 3 minutes. Set aside to cool
  • In a small baking dish mix lemon juice, green olives, oil, sumac, cumin, cracked pepper and coat the chicken breasts. Cover with alfoil and bake for approx 20 minutes. Remove and let sit for 5-10 minutes. Remove alfoil, and slice chicken finely
  • In a large bowl combine spinach, broccoli, sliced capsicum, chicken and olives. Pour over a little of the sauce that the chicken baked in – delicious!!!

Chicken Green Olive

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