• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Chicken and Poultry / Braised Chicken with Olives, Capers and Zucchini Noodles

Braised Chicken with Olives, Capers and Zucchini Noodles

January 28, 2015 Updated February 6, 2019 2 Comments

29shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
I’M ALIVE!!
I have had one crazy month.  My parents have been on another mission (their 5th) in Kona, Hawaii. They serve as missionaries for the Church of Jesus Christ of Latter-Day Saints. They were supposed to be coming home is July, but ended up coming home last week.  That means I had 3 weeks to do what I thought I had 6 months to complete. Needless to say I went into panic mode and worked from sun up to sun down.
May parents live in apartment in our home.  I wanted to complete projects after Christmas to prepare for their arrival in July.  Things like re-grout tile, have carpets cleaned, steam clean all wood work, wash windows, and replace their 30 year old furniture.  Get their car out of storage, get car insurance, get oil changed, emissions…the list goes on and on.
Here comes the really sad part.  My husband and I went to Kona to help pack them up and bring them home.  Hey, someone had to do it.  It was a tough job packing, snorkeling, packing, kayaking, farewell luau’s to attend, eating and more eating.  Needless to say, I really needed that little vacation away.  It was a blessing with perfect timing.
I’m back and ready to start posting again.

 

This is a recipe I have wanted to post for some time now. I love one dish meals.  I especially love a meal that can be ladled into a bowl that is warm and brothy.  Light yet filling that warms me to the bone on cold winter days.
I have a daughter on the Specific Carbohydrate Diet (SCD) due to an auto immune disease and this is actually a meal she can have.  Anyone who is doing the Whole 30 can plug this into their menu as well.

 

It was my daughters idea to add the zucchini noodles (Zoodles) to the dish.  It’s fabulous.  Of course, my husband, who has mental issues with anything squash, avoids the zoodles at all cost.  I have  to cook the baby a separate bowl of Orzo pasta so he doesn’t cry, which is just as tasty, but then doesn’t qualify for the above mentioned diets.

If you are vegetarian, vegetable broth can be substituted in place of chicken broth as well as adding a bounty of vegetables in place of the chicken.

You will need:
2 1/2 – 3 lbs boneless chicken thighs, trimmed
3 tablespoons olive oil or coconut oil
1 onion, diced
2 garlic cloves, chopped
4 cups chicken stock (preferably homemade or purchased organic low-sodium)

1/2 cup Kalamata olives, sliced

2 tablespoons capers, drained and rinsed
Zest from one lemon
2 teaspoons fennel seeds
1 cup chopped tomatoes
2-3 zucchini’s, spiralized or julienned
salt and pepper to taste

 

Begin by prepping the vegetables.

Finely dice the onion.  Set aside.

Chop 2 garlic cloves.  Set aside.

Slice 1/2 cup Kalamata olives in half, if desired.  Set aside.

Using a potato peeler, slice the zest off of a lemon.

Make sure you only cut off the zest and none of the white peel, which can be bitter.

Finely julienne the zest.  Set aside.

Dice 1 cup of tomatoes.  I used three small tomatoes.  If fresh tomatoes aren’t available, canned may be used by rinsing the tomatoes through a strainer.  Cherry tomatoes, halved, may be used.  Set aside.

In a large pot or dutch oven heat 3 tablespoons olive oil.

Salt and pepper the chicken.  I used thighs because I wanted to cook for a longer period in the oven. A whole cut up chicken may be used as well.

 

Brown the chicken in the oil on both sides.

 

Remove from pot and set aside.

Add diced onion.

Cook for about 5 minutes or until translucent.

Add garlic and cook another minute or two.

Add chicken stock and bring to a simmer.  Scraping up any brown bits from the bottom of the pan.

For some strange reason I lost about 5 photo’s.  Poof they just completely disappeared.  So insert in your mind the following additions.

Return chicken to the pot.
Add:  olives, capers, fennel, lemon zest and salt and pepper to taste.

Top with chopped tomatoes.

 

Cover with a lid.

Place in a preheated 350 degree F oven for about 1 1/2 hours.

 

 

I have baked with at 300 degrees F for 2-3 hours AND this can be cooked in a crock pot for 6-8 hours on low heat.
In the mean time…

My daughter gave me this vegetable spiralizer.  It’s awesome and makes up zucchini noodles in no time.  You can find them on Amazon or Williams-Sonoma.  WS had beautiful red ones at Christmas time.  I thought a red one would make a great Christmas gift, but the only person I knew that would get excited about it was ME!

I used two 7-inch zucchini’s for this batch.

If you don’t have a spiralizer, just juienne the zucchini.

Set aside while chicken is baking.

After 1 1/2 hours of baking time, remove the lid and add the zoodles.

 

 

Cover and return to oven for 10 minutes.

Remove pot from oven.

To serve, spoon chicken, vegetables and broth into shallow bowls.

 

Top with zucchini noodles.

 

ENJOY!

 

 

 

5 from 1 vote
Print

Braised Chicken with Olives, Capers and Zucchini Noodles

This is a perfect Whole30 meal and is also easily customizable. I love zoodles and the fun texture they add.

Course Soup
Cuisine American
Keyword braised chicken recipe, braised chicken with olives and capers, zoodle chicken soup
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 4 servings
Calories 248 kcal
Author Janet Barton

Ingredients

  • 2 1/2 - 3 lbs boneless chicken thighs trimmed
  • 3 tablespoons olive oil or coconut oil
  • 1 onion diced
  • 2 garlic cloves chopped
  • 4 cups chicken stock preferably homemade or purchased organic low-sodium
  • 1/2 cup Kalamata olives sliced
  • 2 tablespoons capers drained and rinsed
  • Zest from one lemon
  • 2 teaspoons fennel seeds
  • 1 cup chopped tomatoes
  • 2-3 zucchini spiralized or julienned
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees F.  In a large heavy pot heat olive oil.  Lightly salt and pepper the chicken thighs.  Add to heated olive oil and brown on both sides.  Transfer to a plate and set aside.
  2. Add diced onions to the pot and cook over medium heat for about 5 minutes or until translucent. Add chopped garlic and continue to cook an additional 2 minutes.  Add chicken stock and bring to a simmer scraping up any brown bits that may be on the bottom of the pan. Return chicken to the pot and add olives, capers, lemon zest and fennel seeds.  Salt and pepper to taste.  Top with chopped tomatoes.  Cover and place in oven for 1 1/2 hours.
  3. Meanwhile, prepare zucchini noodles using a vegetable spiralizer or juienne with a knife.  Set aside while chicken is cooking.  After 1 1/2 hours remove lid and top with zucchini noodles.  Cover. Return to oven for an additional 10 minutes.
  4. Remove from oven, spoon into shallow bowls and serve.

Recipe Notes

*Inspired by a recipe from Williams-Sonoma

Nutrition Facts
Braised Chicken with Olives, Capers and Zucchini Noodles
Amount Per Serving
Calories 248 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g10%
Cholesterol 7mg2%
Sodium 812mg34%
Potassium 677mg19%
Carbohydrates 18g6%
Fiber 3g12%
Sugar 8g9%
Protein 8g16%
Vitamin A 335IU7%
Vitamin C 26.3mg32%
Calcium 71mg7%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Chicken and Poultry, Entrées, Healthy Tagged With: #crockpotmeals, #SCD, #Whole30, #zoodles, capers, Chicken, kalamata olives, one dish meals

Previous Post: « Crusty Bread, The Movie
Next Post: Lemon Curd Ice Cream »

Reader Interactions

Comments

  1. Cathleen says

    January 29, 2015 at 1:36 am

    Oh my goodness, this looks amazing!

    Reply
  2. Lisa Dame says

    January 28, 2015 at 8:56 pm

    I'm so excited about this. I'm going to make it tonight. Thanks Janet!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread
  • Semlor buns with dusting of powdered sugar Swedish Semlor Buns
  • pink iced heart sugar cookies Sour Cream Sugar Cookies
  • Overhead shot of white chocolate pecan bread with 4 slices White Chocolate Pecan Crusty Bread
  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk
  • Slices of No-knead Partially sliced Green Chile Cheddar Bread No-Knead Green Chile Cheddar Bread
  • Artisan No-knead Bread
  • Several chocolate drop cookies on white background Chocolate Drop Cookies
  • Cheddar Cheese Rolls arranged on a plate Cheddar Cheese Rolls
  • vanilla and chocolate party cakes for kids Vanilla and Chocolate Party Cakes for Kids

Subscribe to our email list for exclusive tips and recipes

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Latest on Instagram

simplysogood

These asian steamed buns with braised beef cheeks These asian steamed buns with braised beef cheeks and pickled vegetables are one of my family’s most requested meals! Understandably 💚
What are some of your family’s go-to meals?
Nothing! And I mean nothing, makes me feel better Nothing! And I mean nothing, makes me feel better when I’m hit with a cold or flu than a huge bowl of Pho. Brothy soups are perfect for winter illness. They are warming, and restore the body with needed fluids and sodium — this pho recipe is the perfect remedy. You can pretty much custom design your own bowl, I chose to go with all my favorite veggies 💚
Happy Lunar New Year! To celebrate I thought I wou Happy Lunar New Year! To celebrate I thought I would share my recipe for homemade Mandarin Pork Potstickers with Ginger Soy Sauce! These mouthwatering dumplings are so fun to make! They are filled with pork, cabbage, ginger, green onions and a hint of white pepper and dipped in a spicy ginger soy sauce!
🧧🐂🥟
Valentine’s Dinner for two anyone?? I married a Valentine’s Dinner for two anyone?? I married a carnivore. He didn’t. I would be perfectly content being vegetarian! When I do eat meat, I want it to be free of antibiotic, hormone and GMO free — which lead me to @butcher_box (this is NOT a sponsored post btw... but it should be because I love butcher box!) 

In my first box I received these pork chops — Something that I haven’t cooked in years.  My husband was so excited! I hope you enjoy this quick and simple recipe that I created for him 💙
Happy Valentine’s Day! 🍓 click the link in my Happy Valentine’s Day! 🍓 click the link in my bio for the recipe to this High Altitude Vanilla Bean Cake iced with velvety strawberry rose swiss meringue buttercream
This Golden Chai Spiced Granola Yogurt Bowl makes This Golden Chai Spiced Granola Yogurt Bowl makes a fabulous Valentines breakfast! All the strawberries, pomegranates, and of course the dried rose petals ❤️
Created my own Valentine chocolate bites and bars Created my own Valentine chocolate bites and bars with healthy ingredients! Using a dark couverture chocolate along with organic nuts, freeze-dried berries, coconut, cacao nibs, rose petals, lavender, or a sprinkle of bee pollen! They are so fun to create and are completely addicting 🍫❤️
My neighbor used to bring us cupcakes with the mos My neighbor used to bring us cupcakes with the most usual frosting. She called it “Satin Icing” because it was so smooth and creamy! I was lucky enough to snag the recipe from her before she moved. Click the link in my bio for the recipe!!
Making these Dark Chocolate Covered Raspberries fo Making these Dark Chocolate Covered Raspberries for my Valentine ❤️ ...or should I just eat them myself?
Load More... Follow on Instagram


Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo BLOGHER Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2021 Janet Barton
Privacy Policy