Moroccan Chicken with Green Olives

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

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Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 17%
  • Fat: 4.7g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 28.9g
  • Carbohydrate: 23.1g
  • Fiber: 2g
  • Cholesterol: 66mg
  • Iron: 1.8mg
  • Sodium: 456mg
  • Calcium: 57mg


  • 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


  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.
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