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This is another adaptation of a WW recipe. The original dredged the chicken in flour before browing, and was served with
white rice. I've changed those things to make it Core.
Don't discard the lemon- it becomes tender and mellow as it cooks
Ingredients:
1/2 tsp table salt
1/4 tsp black pepper
1 pound uncooked boneless, skinless chicken breast(s), cubed
2 tsp
olive oil
1 large onion(s), chopped
1 lemon(s), sliced, ends discarded and seeds removed
1 cup canned chickpeas,
rinsed and drained
1 1/2 cup fat-free chicken broth
6 medium olive(s), green, sliced
2 cup cooked couscous or
brown rice
Procedure:
- Sprinkle chicken with salt and pepper.
- In a large, deep, nonstick skillet, warm oil over medium-high heat. Add chicken and brown it well.
- Stir in onion and lemon and sauté until browned. Stir in chickpeas and broth. Bring to a simmer, cover and let cook for
30 minutes. Stir in olives.
- Divide couscous among four plates and top with chicken.
4 servings
7 pts in the original version
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