Moroccan Chicken With Green Olives
Cooking Light
Freezing instructions: After adding chicken to broth mixture, simmer 5
minutes. Place in a freezer-safe container; cool completely in
refrigerator. Freeze for up to 2 months. Thaw overnight in refrigerator.
Heat a large skillet over medium heat; add the chicken mixture, and cook
for 10 minutes or until thoroughly heated.
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
Combine 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; 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. Yield:
4 servings (serving size: 1 chicken breast half and 1/2 cup sauce).
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