Chicken with Green Olives & Prunes

From EatingWell: Fall 2004, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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.

READER'S COMMENT:

"I added a ton of thyme and lemon and still super bland. Tried to fix it the next day with a ton of garlic and black pepper. Still bland. The prunes don't mix well with the olives even though I'm a fan of the salty sweet combo. Wouldn't...

Chicken with Green Olives & Prunes Recipe

4 servings

Active Time: 10 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

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

Preparation

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.

Nutrition

Per serving: 224 calories; 8 g fat (2 g sat, 2 g mono); 118 mg cholesterol; 3 g carbohydrates; 29 g protein; 1 g fiber; 394 mg sodium; 454 mg potassium.

Nutrition Bonus: Selenium (20% daily value).

1/2 Carbohydrate Serving

Exchanges: 1/2 fruit, 4 lean meat