Moroccan Chicken with Fruit

Moroccan Chicken with Fruit

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tablespoon olive oil, divided

  • ½

    teaspoon salt

  • ¼

    teaspoon black pepper

  • ¼

    teaspoon dried thyme

  • 4

    (6-ounce) skinless, boneless chicken breasts

  • ½

    cup prechopped onion

  • 2

    teaspoons bottled minced garlic

  • ¾

    cup dried mixed fruit

  • ½

    cup dry white wine

  • ½

    cup fat-free, less-sodium chicken broth

  • ¼

    cup chopped pitted green olives

  • teaspoon salt

  • teaspoon black pepper


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; saute 2 minutes until tender. Add garlic to pan; saute 30 seconds. Add fruit and remaining ingredients to pan; cook 5 minutes or until liquid almost evaporates. Yield: 4 servings (serving size: 1 chicken breast half and about 1/3 cup fruit mixture) CALORIES 346 (20% from fat); FAT 7.5g (sat 19,mono 4.3g,poly 1.3g); PROTEIN 40.6g; CHOLESTEROL 99mg; CALCIUM 45mg; SODIUM 591mg; FIBER 2.1g; IRON 2.4mg; CARBOHYDRATE 26g


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