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Chicken Niçoise

Name: Chicken Niçoise
Prep time: 10 min
Total time: 35 min
Yield: 4
Cuisine: French
Ingredients: 4 boneless skinless chicken breasts or thighs (about 1 1/4 lb); 1 1/4 cups dry white wine or 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

Prep 10 min
Total 35 min
Ingredients 8
Servings 4

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

Ingredients

4 boneless skinless chicken breasts or thighs (about 1 1/4 lb)
1 1/4 cups dry white wine or 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

Directions

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.

Replacing saturated fats with unsaturated fats from olives may help lower blood cholesterol. But fats are high in calories so keep portions small.
Have black olives on hand? You can use them in place of the Kalamata olives.

Nutrition Facts

Serving Size: 1 Serving

Calories: 330

Calories from Fat: 60

Total Fat: 7g; 10%

Saturated Fat: 1 1/2g; 8%

Trans Fat: 0g

Cholesterol: 90mg; 29%

Sodium: 190mg; 8%

Potassium: 460mg; 13%

Total Carbohydrate: 30g; 10%

Dietary Fiber: 2g; 10%

Sugars: 3g

Protein: 35g

% Daily Value*:

Vitamin A: 40%; 40%

Vitamin C: 70%; 70%

Calcium: 6%; 6%

Iron: 20%; 20%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 1/2 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;