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Chicken With Olives and Carrots

Chicken With Olives and Carrots
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Serves 4| Hands-On Time: | Total Time:



  1. In a medium saucepan with a tight-fitting lid, combine rice, 2 cups water, and 1/2 teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 50 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork before serving.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper. Cook until browned, 4 to 5 minutes per side; transfer to a plate.
  3. Add the onion, garlic, and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, until tender, 4 to 6 minutes.
  4. Add the broth, carrots, olives, and red pepper and simmer, covered, until the carrots are tender, 8 to 10 minutes.
  5. Return the chicken to the skillet and cook until heated through, 3 to 5 minutes. Stir in the parsley and serve over the rice.
By April, 2009

Nutritional Information

  • Per Serving
  • Calories 465Calories From Fat 20%
  • Protein 41g
  • Carbohydrate 49g
  • Sugar 5g
  • Fiber 5g
  • Fat 11g
  • Sat Fat 2g
  • Calcium 102mg
  • Iron 4mg
  • Sodium 573mg
  • Cholesterol 96mg
What does this mean? See Nutrition 101 .

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.