Tuesday, May 10, 2011

Briased Chicken Thighs with Tomatoes and Green Olives

This is a great week night dinner. If you like a spicier sauce add a few pinches of red pepper flakes and a couple of  whole or halved garlic cloves. 
  • 4 Skinless, boneless chicken thighs
  • 2/3 cup reduced-sodium chicken broth
  • 3 plum tomatoes, chopped
  • 1 onion, thinly sliced
  • 1/3 cup halved pitted green olives 

  1. Spray large nonstick skillet with nonstick spray and set over medium heat. Add chicken and cook until lightly browned, about 3 minutes per side.
  2. Add broth, tomatoes, onion, and olives; bring to boil. Reduce heat and simmer, uncovered, until vegetables are tender and Chicken is cooked through, about 6 minutes.
Nutritional Information:
Per serving (1 chicken thigh with 1/2 cup sauce) is 6 points+
222 cal, 12g fat, 6g carbs, 2g fiber, 22g protein

Recipe from Weight Watchers Points Plus Just 5; 125 recipes with 5 Ingredients  2011

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