Moroccan Chicken with Chickpeas
Linda Goes
Quick and interesting. Not to mention, 7 WW points per serving.
ingredients
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 3 tbsp all-purpose flour
- 1 pound(s) uncooked boneless, skinless chicken breast, cubed
- 2 tsp olive oil
- 1 large onion(s), chopped
- 1 item(s) lemon(s), sliced, ends discarded and seeds removed
- 1 cup(s) canned chickpeas, rinsed and drained
- 1 1/2 cup(s) fat-free chicken broth
- 6 medium olive(s), green, sliced
- 2 cup(s) cooked white rice
directions
- 1
Stir salt and pepper into flour and coat chicken with it.
- 2
In a large, deep, nonstick skillet, warm oil over medium-high heat. Add chicken and brown it well.
- 3
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.
- 4
Divide rice among four plates and top with chicken.
Source: Linda Goes
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