Viva la France! Black olives, garlic, onions and white wine flavor this quick and easy take on classic niçoise style.
Chicken Niçoise
- Prep Time 10 min
- Total 35 min
- Servings 4
- Ingredients 8
Ingredients
- 4 boneless skinless chicken breasts or thighs (about 1 1/4 lb)
- 1 1/4 cups dry white wine or 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
Instructions
-
Step1Remove 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.
-
Step2In same skillet, heat bell peppers, olives, garlic, onions, Italian seasoning, and remaining 1 cup wine to boiling. Boil 5 minutes.
-
Step3Add 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
330
Calories
7g
Total Fat
35g
Protein
30g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 330
- Calories from Fat
- 60
- Total Fat
- 7g
- 10%
- Saturated Fat
- 1 1/2g
- 8%
- Trans Fat
- 0g
- Cholesterol
- 90mg
- 29%
- Sodium
- 190mg
- 8%
- Potassium
- 460mg
- 13%
- Total Carbohydrate
- 30g
- 10%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 3g
- Protein
- 35g
% Daily Value*:
- Vitamin A
- 40%
- 40%
- Vitamin C
- 70%
- 70%
- Calcium
- 6%
- 6%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 1/2 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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