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Moroccan Chicken with Green Olives

Yield 4 servings (serving size: 1 chicken breast half and 1/2 cup sauce)

Ingredients

  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried mint flakes
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 (4-ounce) skinned, boned chicken breast halves
  • 2 teaspoons olive oil, divided
  • 2 cups sliced onion
  • 1 cup fat-free, less-sodium chicken broth
  • 1 (6-ounce) can thawed orange juice concentrate, undiluted
  • 10 green olives, sliced

Nutrition Information

  • calories 253
  • caloriesfromfat 17 %
  • fat 4.7 g
  • satfat 0.9 g
  • monofat 2.7 g
  • polyfat 0.6 g
  • protein 28.9 g
  • carbohydrate 23.1 g
  • fiber 2 g
  • cholesterol 66 mg
  • iron 1.8 mg
  • sodium 456 mg
  • calcium 57 mg

How to Make It

  1. Combine the first 5 ingredients; rub chicken with spice mixture.

  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat; add chicken. Cook 2 minutes on each side, and set aside.

  3. Heat 1 teaspoon olive oil in pan. Add sliced onion, and cook for 8 minutes or until golden. Stir in chicken broth, orange juice concentrate, and olives; bring to a boil. Return chicken to pan; reduce heat, and simmer mixture for 15 minutes or until chicken is done.