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Chicken Niçoise

Chicken Niçoise
Recipe Tip
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.

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Based on 3 ratings

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
4boneless skinless chicken breasts or thighs (about 1 1/4 lb)
1 1/4cups dry white wine or Progresso® chicken broth (from 32-oz carton)
2medium red bell peppers, sliced
6Kalamata olives (2 oz), pitted, chopped
3cloves garlic, finely chopped
1/2cup frozen small whole onions
1tablespoon Italian seasoning
2cups 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 Percent 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 
*Percent Daily Values are based on a 2,000 calorie diet.
 
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