Chicken with Green Olives & Prunes

Chicken with Green Olives & Prunes

Makes: 4 servings
Active Time: 10 minutes
Total Time: 30 minutes

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

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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

  1. 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 Facts

  • Servings Per Recipe 4
  • Amount Per serving
  • Calories 223
  • % Daily values *
  • 12% Total Fat 8g
    • 10% Saturated Fat 2g
    • Trans Fat 0g
    • Monounsaturated Fat 4g
  • 39% Cholesterol 118mg
  • 13% Potassium 455mg
  • 16% Sodium 394mg
  • 2% Total Carbohydrate 7g
    • 4% Dietary Fiber 1g
    • Sugars 3g
  • 58% Protein 29g

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Nutrients Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate Equals 300g 375g
Dietary Fiber Equals 25g 30g

Recipe by EatingWell.com

© Meredith Corporation. All rights reserved. Used with permission.

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