Moroccan Chicken with Green Olives

Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup sauce)

Ingredients

• 1  teaspoon  ground coriander
• 1/2  teaspoon  dried mint flakes
• 1/2  teaspoon  ground cinnamon
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 4  (4-ounce) skinned, boned chicken breast halves
• 2  teaspoons  olive oil, divided
• 2  cups  sliced onion
• 1  cup  fat-free, less-sodium chicken broth
• 1  (6-ounce) can thawed orange juice concentrate, undiluted
• 10  green olives, sliced

Preparation

Combine the first 5 ingredients; rub chicken with spice mixture.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat; add chicken. Cook 2 minutes on each side, and set aside.

Heat 1 teaspoon olive oil in pan. Add sliced onion, and cook for 8 minutes or until golden. Stir in chicken broth, orange juice concentrate, and olives; bring to a boil. Return chicken to pan; reduce heat, and simmer mixture for 15 minutes or until chicken is done.

Nutritional Information

Calories:

253 (17% from fat)

Fat:

4.7g (sat 0.9g,mono 2.7g,poly 0.6g)

Protein:

28.9g

Carbohydrate:

23.1g

Fiber:

2g

Cholesterol:

66mg

Iron:

1.8mg

Sodium:

456mg

Calcium:

57mg