Chicken with Green Olives & Prunes

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The delicious combination of sweet, tart and savory flavors makes a simple dish the star of a weeknight meal.

Chicken with Green Olives & Prunes
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 1 1/4 pounds boneless, skinless chicken thighs, trimmed of fat

  • 1 teaspoon 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

Directions
  1. 4 servings

  2. 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.


Nutritional Facts

Servings
4
Per serving
Calories
223
Carbohydrates
7g
Fat
8g
Saturated Fat
2g
Monounsaturated Fat
4g
Protein
29g
Cholesterol
118mg
Dietary Fiber
1g
Potassium
455mg
Sodium
394mg
Added Sugars
0g
Exchanges
1/2 fruit
4 lean meat
Carbohydrate Servings
1/2
Zinc (18% daily value)

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