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:

Quickview
365k Calories
31g Protein
9g Total Fat
43g Carbs
39% Health Score
Limit These
Calories
365k
18%

Fat
9g
15%

  Saturated Fat
1g
10%

Carbohydrates
43g
14%

  Sugar
12g
14%

Cholesterol
72mg
24%

Sodium
1551mg
67%

Get Enough Of These
Protein
31g
63%

Vitamin B3
16mg
82%

Vitamin K
78µg
75%

Vitamin B6
1mg
75%

Selenium
40µg
58%

Vitamin C
43mg
53%

Potassium
1749mg
50%

Phosphorus
412mg
41%

Manganese
0.81mg
41%

Fiber
8g
35%

Copper
0.69mg
34%

Iron
5mg
30%

Magnesium
115mg
29%

Vitamin E
4mg
29%

Vitamin B5
2mg
27%

Vitamin B1
0.37mg
25%

Vitamin A
1219IU
24%

Vitamin B2
0.31mg
18%

Folate
71µg
18%

Calcium
139mg
14%

Zinc
1mg
13%

Vitamin B12
0.34µg
6%

covered percent of daily need
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