Moroccan Chicken with Fruit and Olive Topping

Moroccan Chicken with Fruit and Olive Topping Recipe
Beau Gustafson; Melanie J. Clarke; Sabrina Bone; Mike Wilson
The pairing of dried fruit and olives is also characteristic of other North African cuisines, such as Tunisian and Algerian. Serve over Israeli couscous, a pearl-like pasta; sprinkle with chopped green onions.


4 servings (serving size: 1 chicken breast half and about 1/3 cup fruit mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 346
Caloriesfromfat 20 %
Fat 7.5 g
Satfat 1 g
Monofat 4.3 g
Polyfat 1.3 g
Protein 40.6 g
Carbohydrate 26 g
Fiber 2.1 g
Cholesterol 99 mg
Iron 2.4 mg
Sodium 591 mg
Calcium 45 mg


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


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.

Jackie Mills, MS, RD,

Cooking Light

January 2008
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