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.
Total Time: 30 minutes
Active Time: 10 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
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 Information: Per serving: 224 calories; 8 g fat (2 g sat, 4 g mono); 118 mg cholesterol; 7 g carbohydrate; 29 g protein; 1 g fiber; 339 mg sodium; 454 mg potassium.
Nutrition bonus: Selenium (20% daily value) , Zinc (18%dv).
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Recipe and photo courtesy of EatingWell.com