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Photo of Moroccan Chicken with Chickpeas by WW

Moroccan Chicken with Chickpeas

5
Points® value
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
Don't leave the lemon slices from this Moroccan specialty uneaten on your plate. The skin of the lemon becomes tender and delicious when simmered slowly.

Ingredients

Table salt

½ tsp(s)

Black pepper

¼ pinch(es)

All-purpose flour

3 tbsp(s)

Uncooked boneless skinless chicken breast

1 pound(s)

Olive oil

2 tsp(s)

Onion

1 large, chopped

Lemon

1 medium, sliced, ends discarded and seeds removed

Fat free chicken broth

1½ cup(s)

Olives

6 large, green, sliced

Canned undrained chickpeas

1 cup(s), rinsed and drained

Cooked long grain white rice

2 cup(s)

Instructions

  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.

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