Portobello-Broccoli Stir-Fry

Chick Pea and Tomato Curry

Your health. Your taste buds. Here are a few products that serve both masters.

Progresso®

Reduced Sodium Chicken Noodle Soup

Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, delicious healthy recipes, and friendly advice from other folks like you.

In Eat Better America’s new video series, BAAAD HABITS!, we document a real family’s eating habits with a hidden camera and hold a healthy eating intervention to help the family healthify their food choices.

print the recipe, share it with friends, or sign up and log in to save it.

already a member? log in:

join now!

rant, rave, & review this recipe

Confirm Delete

Are you sure you want to delete your recipe review?
Yes | No

already a member? log in:

join now!

rant, rave, & review this recipe

Thanks for letting us poll your palate!

Your recipe rating, out of 5 stars, has been saved. Rate more recipes and help your fellow foodies find new favorites.

Chicken Niçoise

Ovations for Olives

Replacing saturated fats with unsaturated fats from olives may help lower blood cholesterol. But fats are high in calories so keep portions small.

Substitution

Have black olives on hand? You can use them in place of the Kalamata olives.

0 reviews

2 ratings - Click to rate

Viva la France! Black olives, garlic, onions and white wine flavor this quick and easy take on classic niçoise style. From eatbetteramerica.

Prep Time:10 min

Start to Finish:35 min

makes:4 servings

4	boneless skinless chicken breasts or thighs (about 1 1/4 lb)
1 1/4	cups dry white wine or Progresso® chicken broth (from 32-oz carton)
2	medium red bell peppers, sliced
6	Kalamata olives (2 oz), pitted, chopped
3	cloves garlic, finely chopped
1/2	cup frozen small whole onions
1	tablespoon Italian seasoning
2	cups hot cooked rice

1.	Remove any visible fat from chicken. In 10-inch nonstick skillet, heat 1/4 cup of the wine to boiling. Add chicken; cook, turning once, until brown. Remove chicken from skillet; keep warm.
2.	In same skillet, heat bell peppers, olives, garlic, onions, Italian seasoning, and remaining 1 cup wine to boiling. Boil 5 minutes.
3.	Add chicken; reduce heat to medium. Cook 10 to 15 minutes or until juice of chicken is no longer pink when center of thickest piece is cut (170°F for breasts; 180°F for thighs). Serve over rice.

Nutritional Information

1 Serving: Calories 340 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 85mg; Sodium 510mg; Total Carbohydrate 31g (Dietary Fiber 2g, Sugars 4g); Protein 35g % Daily Value*: Vitamin A 40%; Vitamin C 100%; Calcium 6%; Iron 20% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 4 Very Lean Meat; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 oz-equivalents Grains, 4 oz-equivalents Meat & Beans, 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

No Reviews