Chicken with Olives

Yield: 6 servings (serving size: 3 ounces)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 138
  • Fat: 5.2g
  • Saturated fat: 1.0g
  • Protein: 20.6g
  • Carbohydrate: 1.2g
  • Cholesterol: 68mg
  • Iron: 0.9mg
  • Sodium: 231mg
  • Calories from fat: 35%
  • Fiber: 0.2g
  • Calcium: 14mg


  • 1 tablespoon olive oil
  • 3 pounds assorted chicken pieces, skinned
  • 1 1/4 cups fat-free, less-sodium chicken broth
  • 2 tablespoons red wine vinegar
  • 1/3 cup chopped pitted green olives
  • 1 lemon, cut into 8 wedges


  1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 4 to 5 minutes on each side or until browned. Add chicken broth and vinegar; cook, uncovered, 7 minutes. Add olives and lemon wedges. Cover, reduce heat, and simmer 20 minutes or until chicken is done. Serve chicken with sauce.
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