Lemon, Tomato, And Olive Chicken PilafMediterranean flavors take this chicken and rice combo to a whole new level. Nicoise olives are small and black. Feel free to substitute another type if they're not available.
Serves: Prep: 15minCook: 25min Total: 40min
1 tablespoon canola oil
4 boneless, skinless chicken breast halves
3/4 cup white rice
1 cup chopped onions
1/2 cup chopped green bell pepper add to shopping list
2 cups reduced-sodium chicken broth
1/2 cup dry white wine
1 tablespoon grated lemon zest
2 tablespoons lemon juice
2 large tomatoes, seeded and chopped
3 tablespoons pitted and chopped nicoise olives
1 tablespoon fresh basil, cut into ribbons
Directions
1. HEAT the oil in a large skillet over medium high heat. Add the chicken and cook for 4 minutes, turning once, until lightly browned. Transfer to a plate. Stir the rice, onions, pepper, broth, wine, lemon zest, and lemon juice into the skillet. Bring to a boil. Reduce the heat to medium and cook for 15 minutes. Stir in the tomatoes, olives, and basil. Top with the chicken. Cover and cook for 10 minutes, or until a thermometer inserted in the thickest portion of a breast registers 160°F and the juices run clear.
Nutritional Facts per serving CALORIES 369.3 CAL
FAT 6.4 G
SATURATED FAT 0.9 G
CHOLESTEROL 68.4 MG
SODIUM 125.1 MG
CARBOHYDRATES 38.4 G
TOTAL SUGARS 5.4 G
DIETARY FIBER 2.8 G
PROTEIN 32.9 G
