• 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 pitted prunes (dried plums)
• Freshly ground pepper to taste

1. 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.
2. 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, 12-15 minutes.
3. Transfer the chicken to a plate. Spoon sauce over the chicken and serve.

Tips

Per Serving: 223 calories; 8 g fat (2 g saturated fat, 4 g mono unsaturated fat); 118 mg cholesterol; 7 g carbohydrates; 29 g protein; 1 g fiber; 394 mg sodium; 454 mg potassium

Nutrition Bonus: Selenium (20% daily value).

Exchanges: 1/2 fruit, 4 lean meat

Contributed by: EatingWell.com

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.