Moroccan Chicken with Fruit and Olive Topping

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.

Yield: 4 servings (serving size: 1 chicken breast half and about 1/3 cup fruit mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 346
  • Calories from fat: 20%
  • Fat: 7.5g
  • Saturated fat: 1g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 40.6g
  • Carbohydrate: 26g
  • Fiber: 2.1g
  • Cholesterol: 99mg
  • Iron: 2.4mg
  • Sodium: 591mg
  • Calcium: 45mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
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