This Mediterranean-inspired dish uses dried plums to keep the chicken moist, and balances beautifully with the array of flavorful ingredients. Even better, there’s only 16g of carbs and close to 24g of protein per serving. Nutrition (per serving) Calories: 242; total fat: 10.5g; protein: 23.7g; carbohydrates: 16g; fiber: 3.2g Recipe and photo by Leslie Bonci, M.P.H., R.D., C.S.S.D., L.D.N. for the California Dried Plum Board.
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Makes 8 servings
Prep time 20 min.
Cook time 60 min.
Ingredients
2 (15-oz) cans white beans, drained and rinsed 1½ cups mixed olives, such as Sicilian and Kalamata, diced 2 Tbsp olive oil ½ cup dried plums (I prefer California dried plums) 1½ (12-oz) cans fire-roasted diced tomatoes ½ tsp grated orange peel Salt, to taste Pepper, to taste 2 (1-lb) packages chicken thigh cutlets Crushed red pepper, to taste Italian seasoning, to taste
How to make it
Purée beans, olives, 1 Tbsp olive oil, dried plums, tomatoes, orange peel, salt, and pepper. Pound chicken thigh cutlets; flatten to ¼". Spread tapenade mixture over the chicken thighs. Roll, and secure with a toothpick. Repeat with remaining chicken pieces. Arrange in a pan, and drizzle remaining with 1 Tbsp olive oil, crushed red pepper, and Italian seasoning. Cover pan with foil, and bake at 350° for 1 hour or until done. Remove foil, and broil to brown the top. Serve whole, or cut each chicken thigh into 3 pieces and arrange on a plate.
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This Mediterranean-inspired dish uses dried plums to keep the chicken moist, and balances beautifully with the array of flavorful ingredients. Even better, there’s only 16g of carbs and close to 24g of protein per serving.
Nutrition (per serving)
Calories: 242; total fat: 10.5g; protein: 23.7g; carbohydrates: 16g; fiber: 3.2g
Recipe and photo by Leslie Bonci, M.P.H., R.D., C.S.S.D., L.D.N. for the California Dried Plum Board.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 8 servings
Prep time 20 min.
Cook time 60 min.
Ingredients
2 (15-oz) cans white beans, drained and rinsed 1½ cups mixed olives, such as Sicilian and Kalamata, diced 2 Tbsp olive oil ½ cup dried plums (I prefer California dried plums) 1½ (12-oz) cans fire-roasted diced tomatoes ½ tsp grated orange peel Salt, to taste Pepper, to taste 2 (1-lb) packages chicken thigh cutlets Crushed red pepper, to taste Italian seasoning, to taste
How to make it
Purée beans, olives, 1 Tbsp olive oil, dried plums, tomatoes, orange peel, salt, and pepper. Pound chicken thigh cutlets; flatten to ¼". Spread tapenade mixture over the chicken thighs. Roll, and secure with a toothpick. Repeat with remaining chicken pieces. Arrange in a pan, and drizzle remaining with 1 Tbsp olive oil, crushed red pepper, and Italian seasoning. Cover pan with foil, and bake at 350° for 1 hour or until done. Remove foil, and broil to brown the top. Serve whole, or cut each chicken thigh into 3 pieces and arrange on a plate.
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Makes 8 servings
Prep time 20 min.
Cook time 60 min.
Ingredients
2 (15-oz) cans white beans, drained and rinsed 1½ cups mixed olives, such as Sicilian and Kalamata, diced 2 Tbsp olive oil ½ cup dried plums (I prefer California dried plums) 1½ (12-oz) cans fire-roasted diced tomatoes ½ tsp grated orange peel Salt, to taste Pepper, to taste 2 (1-lb) packages chicken thigh cutlets Crushed red pepper, to taste Italian seasoning, to taste
How to make it
Purée beans, olives, 1 Tbsp olive oil, dried plums, tomatoes, orange peel, salt, and pepper. Pound chicken thigh cutlets; flatten to ¼". Spread tapenade mixture over the chicken thighs. Roll, and secure with a toothpick. Repeat with remaining chicken pieces. Arrange in a pan, and drizzle remaining with 1 Tbsp olive oil, crushed red pepper, and Italian seasoning. Cover pan with foil, and bake at 350° for 1 hour or until done. Remove foil, and broil to brown the top. Serve whole, or cut each chicken thigh into 3 pieces and arrange on a plate.
Makes 8 servings
Prep time 20 min.
Cook time 60 min.
Prep time 20 min.
Cook time 60 min.
Prep time
20 min.
Cook time
60 min.
Ingredients
- 2 (15-oz) cans white beans, drained and rinsed
- 1½ cups mixed olives, such as Sicilian and Kalamata, diced
- 2 Tbsp olive oil
- ½ cup dried plums (I prefer California dried plums)
- 1½ (12-oz) cans fire-roasted diced tomatoes
- ½ tsp grated orange peel
- Salt, to taste
- Pepper, to taste
- 2 (1-lb) packages chicken thigh cutlets
- Crushed red pepper, to taste
- Italian seasoning, to taste
How to make it
Purée beans, olives, 1 Tbsp olive oil, dried plums, tomatoes, orange peel, salt, and pepper. Pound chicken thigh cutlets; flatten to ¼". Spread tapenade mixture over the chicken thighs. Roll, and secure with a toothpick. Repeat with remaining chicken pieces. Arrange in a pan, and drizzle remaining with 1 Tbsp olive oil, crushed red pepper, and Italian seasoning. Cover pan with foil, and bake at 350° for 1 hour or until done. Remove foil, and broil to brown the top. Serve whole, or cut each chicken thigh into 3 pieces and arrange on a plate.
Purée beans, olives, 1 Tbsp olive oil, dried plums, tomatoes, orange peel, salt, and pepper.
Pound chicken thigh cutlets; flatten to ¼". Spread tapenade mixture over the chicken thighs. Roll, and secure with a toothpick. Repeat with remaining chicken pieces.
Arrange in a pan, and drizzle remaining with 1 Tbsp olive oil, crushed red pepper, and Italian seasoning. Cover pan with foil, and bake at 350° for 1 hour or until done. Remove foil, and broil to brown the top. Serve whole, or cut each chicken thigh into 3 pieces and arrange on a plate.
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