The delicious combination of sweet, tart and savory flavors makes a simple dish the star of a weeknight meal. Serve with whole-wheat couscous, to soak up the tasty sauce, and North African Spiced Carrots.

Makes 4 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1 1/4 pounds boneless, skinless chicken thighs, trimmed of fat
1 teaspoon extra-virgin olive oil
1 cup reduced-sodium chicken broth
1/4 cup red-wine vinegar
1/4 cup chopped pitted green olives, such as Spanish, Cerignola or cracked green
1/4 cup chopped pitted prunes (dried plums)
Freshly ground pepper to taste

Pat chicken dry with a paper towel. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, about 2 minutes per side. Add broth and vinegar to the pan; bring to a simmer, stirring. Add olives, prunes and pepper; reduce heat to low. Cover and cook until the chicken is tender and no longer pink in the center, 12 to 15 minutes. Transfer the chicken to a plate. Spoon sauce over the chicken and serve.

NUTRITION INFORMATION: Per serving: 224 calories; 8 g fat (2 g sat, 4 g mono); 118 mg cholesterol; 7 g carbohydrate; 29 g protein; 1 g fiber; 339 mg sodium; 454 mg potassium.

Nutrition bonus: Selenium (20% daily value) , Zinc (18%dv).

1/2 Carbohydrate Serving

Exchanges: 1/2 fruit, 4 lean meat

I make this recipe often! It is one of the best recipes I have for a quick dinner that is quick, unique and tasty.

Anonymous, Boston, MA