1/1 Photo of Moroccan Chicken With Dried Fruit and Olive Topping
mikey & ev's Note:
From Cooking Light. Great sweet and salty mix! To cut down on the sodium, I reduced the amount of salt and replaced half of the chicken broth with water. I used about 1/2 green olives and 1/2 kalamata. Plus the dried fruit adds fiber to this meal!
My Private Note
Units: US | Metric
- 3 teaspoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 4 (6 ounce) boneless skinless chicken breasts
- 1/2 cup onion, chopped
- 2 teaspoons garlic, minced
- 3/4 cup dried mixed fruit
- 1/2 cup dry white wine
- 1/2 cup fat-free low-sodium chicken broth
- 1/4 cup green olives, pitted and chopped
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat.
- 2Sprinkle salt, pepper, and thyme evenly over chicken.
- 3Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
- 4Heat remaining 1 teaspoon oil in pan.
- 5Add onion to pan; saute 2 minutes until tender.
- 6Add garlic to pan; saute 30 seconds.
- 7Add remaining ingredients to pan (fruit, wine, broth, olives, salt, and pepper); cook 5 minutes or until liquid almost evaporates.
- 8When there was still some liquid left in the pan, I threw the chicken back in to warm through and soak some of the flavor.
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Nutritional Facts for Moroccan Chicken With Dried Fruit and Olive Topping
Serving Size: 1 (264 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 275.7
- Calories from Fat 83
- Total Fat 9.2 g
- Saturated Fat 1.6 g
- Cholesterol 108.8 mg
- Sodium 703.0 mg
- Total Carbohydrate 3.9 g
- Dietary Fiber 0.7 g
- Sugars 1.2 g
- Protein 37.1 g
The following items or measurements are not included:
dried mixed fruit