Lemon-Olive Chicken with Minted Couscous



2 servings (serving size: 1 chicken breast half, 1 cup sauce, and 1 cup couscous)

Recipe from

Cooking Light

Nutritional Information

Calories 512
Caloriesfromfat 15 %
Fat 8.7 g
Satfat 1.6 g
Monofat 4.3 g
Polyfat 1.9 g
Protein 40.1 g
Carbohydrate 66.2 g
Fiber 8.4 g
Cholesterol 67 mg
Iron 3.9 mg
Sodium 1113 mg
Calcium 95 mg


1 teaspoon olive oil, divided
2 (6-ounce) skinned chicken breast halves
1/2 cup thinly sliced onion, separated into rings
1 large garlic clove, minced
1 teaspoon all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon paprika
1 (16-ounce) can fat-free, less-sodium chicken broth
1/2 cup water
4 lemon slices
2/3 cup drained canned chickpeas (garbanzo beans)
1/4 cup sliced green olives
2 teaspoons thinly sliced mint leaves (optional)


Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove chicken from pan; set aside.

Heat 1/2 teaspoon olive oil in pan over medium heat. Add onion and garlic, and sauté 3 minutes. Stir in flour, cumin, cinnamon, and paprika; sauté 30 seconds. Add broth and water; bring to a simmer. Add chicken and lemon slices; cover and simmer 30 minutes or until chicken is done. Stir in chickpeas and olives, and cook until thoroughly heated. Serve over Minted Couscous. Garnish with sliced mint leaves, if desired.

Patrick Earvolino,

Cooking Light

April 1999
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