Sicilian Olive Chicken

Sicilian Olive Chicken

This saucy one-skillet chicken dish is full of tomatoes, spinach, olives and capers. Try Kalamata olives in place of the green Sicilians or a combination of both. Serve over whole-wheat egg noodles with a mixed green salad on the side.

From EatingWell: September/October 2011
Yield: 4 servings
Active Time: 20 minutes
Total Time: 20 minutes

Ingredients

  1. 1 14-ounce can petite diced tomatoes with garlic and olive oil or other Italian-style seasoning
  2. 1 1/2 cups frozen chopped spinach, thawed
  3. 1/3 cup halved Sicilian or other green olives
  4. 1 tablespoon capers, rinsed
  5. 1/4 teaspoon crushed red pepper, or to taste
  6. 4 4-ounce chicken cutlets (see Tip)
  7. 1/4 teaspoon freshly ground pepper
  8. 1 tablespoon extra-virgin olive oil

Preparation

  1. Combine tomatoes, spinach, olives, capers and crushed red pepper in a bowl. Sprinkle both sides of chicken with pepper.
  2. Heat oil in a large skillet over medium-high heat. Cook the chicken until browned on one side, 2 to 4 minutes. Turn it over; top with the tomato mixture. Reduce heat to medium, cover and cook until cooked through, 3 to 5 minutes.

Tips & Notes

Nutrition

Nutrition Per Serving: 210 calories; 8 g fat (2 g sat, 5 g mono); 63 mg cholesterol; 8 g carbohydrates; 26 g protein; 3 g fiber; 527 mg sodium; 401 mg potassium.

Nutrition Bonus: Vitamin A (151% daily value), Vitamin C (32% dv), Folate (22% dv), Magnesium (17% dv).

1/2 Carbohydrate Serving

Exchanges: 1 1/2 vegetable,3 lean meat, 1 fat