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Low-Fat Greek Chicken
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Serves: 4
Prep. Time:
1:00

4 skinned chicken breasts
2 tsp. olive oil
1/2 med. onion - minced
1 clove garlic - minced
14 1/2 oz. can diced tomatoes - undrained
1/2 tsp. ground cinnamon
1/4 tsp. cayenne pepper
salt and pepper - to taste
1/2 cup Greek olives - halved, pitted
1 Tbls. fresh lemon juice
1/4 cup minced fresh parsley

Ingredients at Firehouse Pantry


-In a large skillet, brown chicken in olive oil over medium heat.
-Add onion and garlic; cook 2 minutes.
-Add tomatoes, cinnamon, cayenne, salt, pepper and olives and simmer, covered, for 15 minutes.
-Turn chicken and continue cooking 10-15 minutes, until coked through.
-Remove chicken from skillet and keep warm.
-Bring tomato mixture to a boil, add lemon juice and parsley to pan, and simmer until slightly thickened.
-Pour sauce over chicken.

Notes: This is a great dish to serve if you're on a low-carb diet such as Atkins!

Make It A Meal: Serve with Rice Pilaf and a Greek Salad. For dessert, Baklava.

(2) Visitor Comments:

  • I didn't have the fresh parsley (used flakes) or the greek olives but it still turned out great. It was a nice change from my usual recipe for Greek chicken.

  • For a quick, easy, and healthy recipe this ainít bad!

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