This recipe calls for boneless chicken thighs, fresh squeezed lemon, olives, and a winning combination of flavorful spices. Lemon Olive Chicken has a nice, robust lemon flavor that blends well with the olives for a vibrant dish that will have your taste buds singing. Serve with steamed asparagus and rice.
boneless skinless chicken breasts
unrefined sea salt
lemon, 1/2 juiced, 1/2 thinly sliced
chicken bone broth
pitted green olives
red onion sliced
Liberally season chicken breasts with sea salt, cumin and black pepper
Set your multi cooker to sauté and brown chicken breasts in butter on both sides.
Add all remaining ingredients and bring to a simmer.
Cover your multi cooker with the lid and cook under pressure for 10 minutes. When done pressure cooking, use the quick pressure release method.
NOTES: I use this multi-cooker which has both the saute and pressure cooker options. You can also make this recipe in a standard (stove top) pressure cooker, using 10 pounds of pressure for 10 minutes.