Green Olive Chicken Recipe

A great idea for a quick weeknight dinner, this Green Olive Chicken Recipe is a one skillet dish and requires very minimal prep. Each 4 Points serving is full of fantastic flavors.

It’s also loaded with veggies and protein and makes great for leftovers the next day.

If you want to bulk it up a bit more, try serving over some high fiber pasta or brown rice (but make sure to factor in the extra Points!). Or, serve over some 0 calorie Miracle Noodles for NO additional calories or Points.

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Lemon Basil Shrimp Recipe - 3 Points

Flavorful and light, this Green Olive Chicken Recipe has just 4 Points per serving, making it the perfect low calorie dinner entree that’s tasty and satisfying.

Ingredients

4 4-oz skinless, boneless chicken breasts
1 14-ounce can diced tomatoes
1 medium onion, finely chopped
1 cups frozen chopped spinach, thawed
1 cup chopped zucchini
1/3 cup green olives, pitted and sliced
1 cup fat free chicken broth
1/4 cup white wine
1 tbsp tomato paste
4 garlic cloves, minced
2 bay leaves
1/4 teaspoon crushed red pepper
1/4 tsp salt
1/4 teaspoon freshly ground pepper
2 tbsp fresh parsley, finely chopped

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Indian Spiced Lentils Recipe - 5 Points

Instructions

In a bowl, combine tomatoes, spinach, zucchini, olives, salt and pepper, crushed red pepper in a bowl.
Spray a large nonstick skillet with cooking spray and set over medium-high heat.
Saute garlic and onion until softened, about 3-4 minutes.
Add in the chicken breasts and wine and cook the chicken until browned on one side, 2 to 4 minutes. Turn it over; top with the tomato mixture, broth, bay leaves and tomato paste.
Reduce heat to medium, cover and cook until cooked through, 10-15 minutes.
Garnish with fresh parsley.

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Stuffed Cabbage Soup Recipe - 1 Smart Point

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: Middle Eastern

Entire recipe makes 4 servings
Serving size is 1 chicken breast, with about 2/3 cup veggies and sauce
Each serving = 4 Points

PER SERVING: 168 calories; 3g fat; 8g carbohydrates; 27g protein; 4g fiber