Chicken with Apricots and Green Olives
Entrée American
25 min.
4 Servings
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Also Known as Chicken Marbella

Approximate Nutritional Information (Per serving): Calories 560, Fat 14g, Sat. Fat 2.5g, Trans Fat 0g, Cholesterol 125mg, Sodium 1450mg, Total Carbohydrate 56g, Fiber 3g, Sugars 19g, Protein 52g
ALLERGEN INFORMATION: Tree Nut Free, Peanut Free, Egg Free, Dairy Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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  • 3 cloves garlic
  • 2 lbs. Nature’s Basket chicken breast, thinly sliced
  • 1 tsp. Market District dried oregano
  • Salt & pepper
  • 2 pkgs. Uncle Ben’s Ready Rice® rice pilaf
  • 1 Tbsp. Market District extra virgin olive oil
  • 1 tsp. Market District dried oregano
  • Salt & pepper
  • 1 cup Giant Eagle chicken broth
  • ½ cup Gaea® Greek harvest pitted green olives, halved
  • 1 cup Mariani® premium dried apricots, halved


Peel and chop garlic. Season chicken breast with the dried oregano and a pinch of salt and pepper. Smother it all over the chicken until fully coated. Cook rice according to instructions on the package.

Heat a large skillet on high with olive oil for one minute. Carefully add the chicken breast (if pan is not big enough this can be done in batches). Sear chicken for 2 minutes on each side, remove from the pan and pour off excess oil.

Return pan back to heat, add chicken broth and garlic and reduce heat to medium. Bring to a boil, then add olives and apricots. Cook for 2 minutes and then add back in chicken breasts. Make sure the chicken breast is fully submerged in pan sauce. Cook for another 5-6 minutes or until internal temperature of chicken is at least 165ºF.

Spoon rice on to plate and top with chicken breast and pan sauce.