Ingredients
- 1 lb of boneless, skinless chicken breasts ( I used 4, 4oz breasts)
- 1 large onion, finely chopped
- 3 small red potatoes, peeled and diced
- 1 28oz can of diced tomatoes
- 4 large garlic cloves, minced
- 1-2 cups fat free chicken broth
- 1 cup green olives, pitted
- 3 tbsp capers, rinsed
- 1/4 cup fresh parsley, finely chopped
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- Juice from 1 lemon, fresh squeezed
- Zest from 1/2 lemon
- Salt and pepper to taste
Preparation
Step 1
Spray a large pot or Dutch oven with non-fat cooking spray and set over medium high heat.
Cut chicken into bite size pieces, and brown in pot. Remove chicken after all pieces are browned on each side.
Add in garlic and onion and sauté, stirring constantly, until tender, about 5 min.
Return chicken to pan, and sprinkle with cumin, paprika, turmeric, salt, pepper, cinnamon and nutmeg.
Add in potatoes, tomatoes, and 1-2 cups of broth (use enough broth to cover all the chicken and potatoes. Cover and simmer over low heat, stirring occasionally, until chicken is tender and cooked through (about 25-30 minutes).
Add in lemon juice, lemon zest, capers olives and parsley and heat through. Add in additional salt and pepper to taste, if desired. Serve immediately.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Diet tags: Reduced fat, High protein
Number of servings (yield): 4
Culinary tradition: Middle Eastern
Entire Olive Chicken Recipe makes 4 servings
Serving size is 1 4oz breast and ¼ of the sauce
Each serving = 8 Points +
PER SERVING: 315 calories; 8g fat; 31g carbohydrates; 32g protein; 5g fiber