Directions:
- Cook the rice according to the package directions.
- Heat the oil in a large skillet over medium heat. Season the chicken with the salt and pepper.
- Cook until golden brown, about 3 minutes per side. Transfer to a plate.
- Add the onion to the skillet and cook, stirring occasionally, until slightly soft, 5 minutes.
- Add the olives, garlic, and tomatoes and cook, stirring, for 2 minutes more. Return the chicken to the skillet, add the wine, and bring to a simmer.
- Cook until the chicken is cooked through and the sauce has slightly thickened, 4 to 6 minutes. Stir in the parsley.
- Divide the chicken among individual plates and spoon the sauce over the top. Serve with the rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.32 Kcal (1056 kJ) | ||
| Calories from fat | 95.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.64g | 16% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 655.74mg | 27% | |
| Potassium | 654.75mg | 14% | |
| Total Carbs | 9.06g | 3% | |
| Sugars | 4.31g | 17% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 24.26g | 49% | |
| Vitamin C | 28.5mg | 47% | |
| Iron | 0.7mg | 4% | |
| Calcium | 44.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 86.78 Kcal (363 kJ) | ||
| Calories from fat | 32.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.66g | 16% | |
|---|---|---|---|
| Cholesterol | 23.01mg | 22% | |
| Sodium | 225.53mg | 27% | |
| Potassium | 225.19mg | 14% | |
| Total Carbs | 3.12g | 3% | |
| Sugars | 1.48g | 17% | |
| Dietary Fiber | 0.67g | 8% | |
| Protein | 8.34g | 49% | |
| Vitamin C | 9.8mg | 47% | |
| Iron | 0.3mg | 4% | |
| Calcium | 15.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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