Roast Chicken Breasts with Olives and Honey Jus

Roast Chicken Breasts with Olives and Honey Jus

The sweet flavour of honey complements the saltiness of the olives and middle eastern seasonings.

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:

Roast Chicken Breasts with Olives and Honey Jus:

  • 1 tsp (5 mL) cumin, ground
  • 1/4 tsp (1.25 mL) salt
  • 1 tsp (5 mL) paprika
  • 1 tsp (5 mL) turmeric
  • 1 tsp (5 mL) olive oil
  • 1 red onion, medium, sliced
  • 4 each chicken breasts, boneless, skinless (about 225 grams each/900 g)
  • 1/4 cup (60 mL) honey, melted
  • 1/4 cup (60 mL) olive medley, mixed green and black

Whole Grain Couscous Pilaf:

  • 1 cup (250 mL) couscous, whole-grain
  • 2 cups (500 mL) water, boiled
  • 2 tbsp (30 mL) currants, dried
  • 1 cup (250 mL) carrot, medium, grated
  • 1 tbsp (15 mL) butter, salted
  • 1 tsp (5 mL) cumin, ground
  • 1/4 cup (60 mL) lemon juice, fresh squeezed
  • 1/2 cup (125 mL) parsley, fresh, minced

Roast Chicken Breasts with Olives and Honey Jus

  1. Preheat the oven to 350°F (175°C)

  2. Mix cumin, salt, paprika, and turmeric together in a in bowl and set aside.

  3. Lightly cover bottom of a 2 L baking pan with olive oil. Cut onion in half and slice vertically into thin strips. Sprinkle over bottom of baking dish and top with chicken breasts.

  4. Sprinkle breasts with spice mixture, flip over and sprinkle other side. Drizzle with melted honey.

  5. Bake 30 minutes. Turn over pieces, baste with honey jus and sprinkle olives over chicken. Continue to bake, uncovered, until chicken is tender, about 30 minutes or until a meat thermometer inserted in each piece reads 165°F (74°C). Baste a few more times while finishing baking.

  6. Serve with whole-grain couscous pilaf (recipe below). Divide the couscous among four dinner plates. Arrange the chicken over the couscous and top with some olives and roast onions. Spoon honey jus over and serve.

Whole-grain Couscous Pilaf

  1. Place the couscous in a bowl with the cumin, dried currants, grated carrot and a small knob of butter. Pour over boiling water, cover the bowl with plate and allow to stand for 10 minutes. Fluff with a fork and stir in the parsley and lemon juice.

Nutrition Info

  • Amount
  • Calories 600
  • Protein 67 g
  • Fat 11 g
  • Saturated Fat 4 g
  • Carbohydrate 59 g
  • Fibre 7 g
  • Sugar N/A g
  • Cholesterol 165 mg
  • Sodium 21 mg
  • % Daily Value
  • Potassium 30
  • Calcium 8
  • Iron 20
  • Vitamin A 120
  • Vitamin C 45
  • Vitamin B6 N/A
  • Vitamin B12 51
  • Folate 11
  • Magnesium N/A
  • Zinc N/A

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