Moroccan Chicken with Fruit and Olive Topping

By

Jackie Mills, MS, RD, Cooking Light

JANUARY 2008

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  • 4

Ingredients

  • 1 tablespoon olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 4 (6-ounce) skinless, boneless chicken breasts
  • 1/2 cup prechopped onion
  • 2 teaspoons bottled minced garlic
  • 3/4 cup dried mixed fruit
  • 1/2 cup dry white wine
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 cup chopped pitted green olives
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Preparation

Step 1

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme evenly over chicken. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.

Heat remaining 1 teaspoon oil in pan. Add onion to pan; sauté 2 minutes until tender. Add garlic to pan; sauté 30 seconds. Add fruit and remaining ingredients to pan; cook 5 minutes or until liquid almost evaporates.

Nutritional Information:
Amount per serving
Calories: 346
Calories from fat: 20%
Fat: 7.5g
Saturated fat: 1g
Monounsaturated fat: 4.3g
Polyunsaturated fat: 1.3g
Protein: 40.6g
Carbohydrate: 26g
Fiber: 2.1g
Cholesterol: 99mg
Iron: 2.4mg
Sodium: 591mg
Calcium: 45mg

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