Chicken with Green Olives & Prunes - 7g Carbs, 1g Fiber
From Eating Well Magazine
Yield: 4 servings
Active Time: 10 minutes
Total Time: 30 minutes
Ease of preparation: Easy
The delicious combination of sweet, tart and savory flavors makes a
simple dish the star of a weeknight meal. Serve with whole-wheat
couscous, to soak up the tasty sauce, and North African Spiced Carrots.
1 1/4 lb boneless, skinless chicken thighs, trimmed of fat
1 tsp extra-virgin olive oil
1 cup reduced-sodium chicken broth
1/4 cup red-wine vinegar
1/4 cup chopped pitted green olives, such as Spanish, Cerignola or
cracked green
1/4 cup chopped pitted prunes (dried plums)
Freshly ground pepper to taste
Pat chicken dry with a paper towel. Heat oil in a large nonstick
skillet over medium-high heat. Add the chicken and cook until browned,
about 2 minutes per side. Add broth and vinegar to the pan; bring to a
simmer, stirring. Add olives, prunes and pepper; reduce heat to low.
Cover and cook until the chicken is tender and no longer pink in the
center, 12 to 15 minutes. Transfer the chicken to a plate. Spoon sauce
over the chicken and serve.
Per serving:
224 Calories, 8g Fat (2g Sat, 4g Mono), 118mg Cholesterol, 7g Carbs,
29g Protein, 1g Fiber, 339mg Sodium
Nutrition bonus:
Selenium (20% daily value)
1/2 Carbohydrate Serving