Rating: 4.5 stars
15 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

Jackie Mills, MS, RD
Recipe by Cooking Light January 2008

Gallery

Credit: Beau Gustafson; Melanie J. Clarke; Sabrina Bone; Mike Wilson

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

346 calories; calories from fat 20%; fat 7.5g; saturated fat 1g; mono fat 4.3g; poly fat 1.3g; protein 40.6g; carbohydrates 26g; fiber 2.1g; cholesterol 99mg; iron 2.4mg; sodium 591mg; calcium 45mg.
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