LOW CARBOHYDRATE MAIN COURSES
CHICKEN NIÇOISE
7g net carbs; 3g fat
All Fat and Carb Values Are Approximate.

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• 4 boneless and skinless chicken thighs or breasts
  
• 1 1/4 cups nonfat chicken broth
  
• 3 cloves garlic, chopped
  
• 1/2 cup small white onions
  
• 1 tablespoon Italian seasoning
  
• 2 medium green bell peppers, seeded and sliced
  
• 6 Kalamata olives, pitted and chopped
  
• Cooked rice or noodles* (optional)

• Remove extra fat from chicken.
  
  
• Bring 1/4 cup of the broth in a large skillet to a boil then add chicken and cook until browned on each side.
  
  
• Remove chicken and set aside.
  
  
• Add garlic, onions, seasoning, bell peppers, olives and remaining broth to skillet and bring to a boil and cook for 5 minutes.
  
  
• Add chicken then reduce heat to medium.
  
  
• Cook for 15 minutes or until chicken is no longer pink in the center of the thickest cut of the meat.
  
  
• Serve with rice or noodles (optional).
  
  
• Makes 4 servings.

Per serving (1/4 of recipe (278 g)): 179 Calories; 7g Carbohydrates; 2g Dietary Fiber; 3g Fat (1g Saturated Fat); 68mg Cholesterol; 196mg Sodium; 0g Sugar; 30g Protein.
All Fat and Carb Values Are Approximate.

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