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Chicken Nicoise

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Servings 4 servings


  • 1 cup dry white wine or use low sodium chicken or vegetable broth
  • 4 boneless, skinless chicken breasts
  • 2 cloves garlic pressed
  • 1/3 cup frozen pearl onions or you can use the same amount of chopped onion
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1 small red bell pepper deribbed, deseeded and sliced into strips
  • 4 olives per person - use what you like (I prefer Kalamatas)


  • Heat 1/4 cup of the wine (or chicken broth) to boiling in a skillet. Cook chicken in wine, turning once, until brown. Remove chicken and keep warm.
  • Add garlic, onions, olive oil, Italian seasoning, bell peppers, olives and remaining wine (or broth) to skillet and heat till boiling. Simmer for 5 minutes.
  • Add chicken back to the skillet, reducing heat to medium low. Cook 10 to 15 minutes until chicken is cooked thoroughly.


Per Serving: 212 Calories; 5g Fat; 27g Protein; 4g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 117mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat. Points: 4
LC SERVING SUGGESTION: Serve over cauli-rice alongside sauteed green beans. (To make cauli-rice trim cauliflower and cut into piece small enough to feed through food processor tube. Process cauliflower till it is grainy and resembles rice. Steam ‘rice’, and fluff with a fork.)
SERVING SUGGESTION: Add some brown rice instead of Calui-Rice.
VEGETARIANS: Skip the chicken and opt for a Boca Chikin patty or another veggie patty. Cooking time will be less.
KOSHER: None needed.
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