Middle Eastern Olive Chicken – 8 Points
The recipe Middle Eastern Olive Chicken – 8 Points can be made in approximately 40 minutes. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 365 calories, 32g of protein, and 9g of fat per serving. This recipe serves 4. For $2.92 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. 329 people have made this recipe and would make it again. This recipe is typical of middl eastern cuisine. It is brought to you by Laa Loosh. It works well as a rather inexpensive main course. If you have skinless boneless chicken breasts, red potatoes, green olives, and a few other ingredients on hand, you can make it. Overall, this recipe earns a tremendous spoonacular score of 96%. Try Roasted Middle Eastern Chicken with Potatoes – 5 Points, Grilled Middle Eastern Turkey Kebabs with Cucumber Yogurt Dip – 6 Points, and Middle-Eastern Chicken for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 28oz can of diced tomatoes
3 tbsp capers, rinsed
1/2 tsp cinnamon
1 tsp cumin
1-2 cups fat free chicken broth
1/4 cup fresh parsley, finely chopped
4 large garlic cloves, minced
1 cup green olives, pitted
Juice from 1 lemon, fresh squeezed
Zest from ½ lemon
1/2 tsp nutmeg
1 large onion, finely chopped
1 tsp paprika
3 small red potatoes, peeled and diced
Salt and pepper to taste
1 lb of boneless, skinless chicken breasts ( I used 4, 4oz breasts)
1 tsp turmeric
Equipment:
dutch oven
pot
frying pan
Cooking instruction summary:
InstructionsSpray a large pot or Dutch oven with non-fat cooking spray and set over medium high heat.Cut chicken into bite size pieces, and brown in pot. Remove chicken after all pieces are browned on each side.Add in garlic and onion and sauté, stirring constantly, until tender, about 5 min.Return chicken to pan, and sprinkle with cumin, paprika, turmeric, salt, pepper, cinnamon and nutmeg.Add in potatoes, tomatoes, and 1-2 cups of broth (use enough broth to cover all the chicken and potatoes. Cover and simmer over low heat, stirring occasionally, until chicken is tender and cooked through (about 25-30 minutes).Add in lemon juice, lemon zest, capers olives and parsley and heat through. Add in additional salt and pepper to taste, if desired. Serve immediately.
Step by step:
1. Spray a large pot or Dutch oven with non-fat cooking spray and set over medium high heat.
2. Cut chicken into bite size pieces, and brown in pot.
3. Remove chicken after all pieces are browned on each side.
4. Add in garlic and onion and sauté, stirring constantly, until tender, about 5 min.Return chicken to pan, and sprinkle with cumin, paprika, turmeric, salt, pepper, cinnamon and nutmeg.
5. Add in potatoes, tomatoes, and 1-2 cups of broth (use enough broth to cover all the chicken and potatoes. Cover and simmer over low heat, stirring occasionally, until chicken is tender and cooked through (about 25-30 minutes).
6. Add in lemon juice, lemon zest, capers olives and parsley and heat through.
7. Add in additional salt and pepper to taste, if desired.
8. Serve immediately.
Nutrition Information:
covered percent of daily need
