Best Middle Eastern Olive Chicken Stew Ww Weight Watchers Recipes

Middle Eastern Olive Chicken Stew WW Weight Watchers image

Provided by Southern Lady

Categories Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

1 lb chicken breast, boneless, skinless, cut into bite size pieces
1 large onion, finely chopped
4 large garlic cloves, minced
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
12 extra small red potatoes or 3 large red potatoes, peeled and diced
1 (28 ounce) can diced tomatoes
1 -2 cup fat free chicken broth
1 lemon, juice of, fresh squeezed
zest from 1/2 lemon
1 cup green olives, pitted
3 tablespoons capers, rinsed
1/4 cup fresh parsley, finely chopped
salt and pepper

Steps:

Cut chicken into bite size pieces.
Spray a large pot or Dutch oven with non-fat cooking spray and set over medium high heat.
Brown chicken and remove chicken and set aside
Add in garlic and onion and sauté, stirring constantly, until tender, about 5 minute.
Return chicken to pan, and sprinkle with cumin, paprika, turmeric, cinnamon, nutmeg, salt, & pepper.
Add in potatoes, tomatoes, and 1-2 cups of broth (use enough broth to cover all the chicken and potatoes).
Cover and simmer over low heat for 25-30 minutes, stirring occasionally.
Add in lemon juice, lemon zest, capers olives and parsley and heat through. Add in additional salt and pepper to taste, if desired (I didn't need additional S&P).
Serve immediately.

Nutrition Facts : Calories 808, Fat 17.2, SaturatedFat 4.1, Cholesterol 72.6, Sodium 1362.5, Carbohydrate 128.2, Fiber 19.3, Sugar 12.6, Protein 40.2

Rosemary Chicken With Wild Rice (Weight Watchers) image

Provided by Chris Kelley

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup wild rice
1 tablespoon olive oil
1 1/4 lbs skinless chicken breasts, cubed
2 carrots, diced
1 tablespoon dried rosemary leaves, crumbled
1/4 cup reduced-calorie orange marmalade
1/4 cup Dijon mustard
1/4 teaspoon garlic powder
1/8 teaspoon ground pepper

Steps:

Cook the rice according to package directions.
In a large nonstick skillet, heat the oil. Saute the chicken and carrots, stirring frequently, 3-4 minutes.
Stir in the rosemary.
Cook until chicken is cooked through, 3-4 minutes longer.
Stir in the marmalade, mustard, garlic powder, and pepper.
Cook, stirring frequently about 3 minutes.
Add the rice, toss to combine.

Nutrition Facts : Calories 236.9, Fat 4.2, SaturatedFat 0.7, Cholesterol 55, Sodium 194.6, Carbohydrate 23.2, Fiber 2.8, Sugar 1.9, Protein 26.5