Chicken Niçoise

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

  • prep time 10 min
  • total time 35 min
  • ingredients 8
  • servings 4

Ingredients

4
boneless skinless chicken breasts or thighs (about 1 1/4 lb)
1 1/4
cups dry white wine or Progresso® 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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    340
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    1 1/2g,
    1 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    85mg
    85%;
    Sodium
    510mg
    510%;
    Total Carbohydrate
    31g
    31%
    (Dietary Fiber
    2g
    2%
      Sugars
    4g
    4%
    ),
    Protein
    35g
    35%
    ;
    % Daily Value*:
    Vitamin A
    40%;
    Vitamin C
    100%;
    Calcium
    6%;
    Iron
    20%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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