Chicken with Green Olives
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 279.4
- Total Fat: 9.3 g
- Cholesterol: 45.5 mg
- Sodium: 1,008.9 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 3.7 g
- Protein: 22.2 g
View full nutritional breakdown of Chicken with Green Olives calories by ingredient
Introduction
The mixture of spices in this recipe creates a flavorful chicken dish. The mixture of spices in this recipe creates a flavorful chicken dish.Number of Servings: 3
Ingredients
-
1/2 Tbsp Olive Oil
3 Skinless Chicken Breasts (About 9 ozs)
1/2 Tsp Black Pepper, Divided
Dash of Salt
1 C Chopped Onion
3 Cloves Fresh Garlic, Minced
2 Tsps Fresh Ginger, Minced
1/2 Tsp Ground Cumin
Dash of Ground Red Pepper
1 Cinnamon Stick
1 Bay Leaf
1 C Fat-Free, Low-Sodium Chicken Broth
1/3 C Pitted Green Olives
1 Tbsp Fresh Lemon Juice
2 Tbsp Fresh Cilantro, Chopped
1 1/2 C Hot Cooked Couscous
Directions
Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon black pepper and dash of salt. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; reduce heat to medium.
Add 1/4 teaspoon black pepper, onion, and the next 8 ingredients (onion through bay leaf); cook 5 minutes, stirring occasionally. Add broth; bring to a boil. Return chicken to pan, and reduce heat. Simmer, uncovered, for 10 minutes or until chicken is done. Discard cinnamon and bay leaf.
While chicken cooks, place olives in a small saucepan; cover with water. Bring to a boil; drain. Repeat procedure. Add olives and juice to chicken mixture; sprinkle with cilantro. Serve over couscous.
Note: Lightly blanching the olives brings out the true flavor of the fruit by removing the briny overtones.
Number of Servings: 3
Recipe submitted by SparkPeople user EKDKMN.
Add 1/4 teaspoon black pepper, onion, and the next 8 ingredients (onion through bay leaf); cook 5 minutes, stirring occasionally. Add broth; bring to a boil. Return chicken to pan, and reduce heat. Simmer, uncovered, for 10 minutes or until chicken is done. Discard cinnamon and bay leaf.
While chicken cooks, place olives in a small saucepan; cover with water. Bring to a boil; drain. Repeat procedure. Add olives and juice to chicken mixture; sprinkle with cilantro. Serve over couscous.
Note: Lightly blanching the olives brings out the true flavor of the fruit by removing the briny overtones.
Number of Servings: 3
Recipe submitted by SparkPeople user EKDKMN.