Lemon Chicken with Olives and Ricotta


This Mediterranean-inspired lasagna shortcut is hard to resist. It's ready and on the table in just 30 minutes.

Lemon Chicken with Olives and Ricotta
Photo: Andy Lyons
Total Time:
27 mins


  • 8 No-boil (oven ready) lasagna noodles

  • 1 Meyer lemon or lemon

  • 4 small skinless, boneless chicken breast halves, halved crosswise

  • 1 cup garlic-stuffed or pitted green olives

  • 1 cup ricotta cheese

  • Fresh Rosemary (optional)


  1. In Dutch oven bring 3 inches water to boiling. Add noodles and 1 teaspoon olive oil. Cover. Cook 6 minutes or until tender; drain. Lay noodles in single layer on waxed paper. Cover; set aside.

  2. Meanwhile, shred peel from lemon; halve lemon. Juice 1 half, cut remaining into wedges. Season chicken with salt, pepper, and 1/2 of lemon peel. In skillet heat 1 tablespoon oil over medium-high heat. Add chicken. Cook 10 minutes or until no pink remains, turning once. Add olives; heat through. Remove from heat.

  3. In microwave-safe bowl combine ricotta, the lemon juice and 1/2 teaspoon each salt and pepper. Microcook on 100 percent power (high) for 30 seconds stirring once.

  4. Spoon ricotta mixture into bowls. Top with noodles, chicken, and olive mixture, remaining lemon peel, and the fresh rosemary. Pass lemon wedges. Makes 4 servings.

Nutrition Facts (per serving)

443 Calories
19g Fat
30g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 443
% Daily Value *
Total Fat 19g 24%
Saturated Fat 7g 35%
Cholesterol 130mg 43%
Sodium 1053mg 46%
Total Carbohydrate 30g 11%
Protein 39g
Vitamin C 26mg 130%
Calcium 171.6mg 13%
Iron 2.7mg 15%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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