Olive-Stuffed Chicken with Almonds

Gluten Free
Low Fod Map
Health score
12%
Olive-Stuffed Chicken with Almonds
45 min.
4
280kcal

Suggestions


Indulge in a culinary experience that combines delectable flavors and wholesome ingredients with our Olive-Stuffed Chicken with Almonds. This gluten-free, low FODMAP dish is perfect for those seeking a delicious meal that not only satisfies their taste buds but also aligns with their dietary preferences. With a delightful preparation time of just 45 minutes, it's an excellent choice for a weeknight dinner or a special occasion.

The star of this recipe is the juicy boneless chicken breast, beautifully infused with the briny richness of pitted green olives, which adds a wonderful depth of flavor. A touch of fresh parsley elevates the dish, bringing a pop of color and freshness that complements the savory chicken. What's more, the added crunch and nutty aroma of toasted almonds create a luxurious sauce that you’ll want to drizzle generously over each serving.

With its blend of nourishing ingredients and a simple cooking process, this Olive-Stuffed Chicken with Almonds ensures a memorable meal that everyone at the table will love. Not only is it a feast for the senses, but it is also packed with protein and heart-healthy fats, making it a balanced choice for health-conscious diners. Get ready to impress your family and friends with this delightful dish that brings the flavors of the Mediterranean right to your kitchen!

Ingredients

  •  chicken breast halves boneless with skin (2 1/4 pounds total)
  • tablespoons parsley fresh chopped
  • cup oil-cured olives green pitted chopped
  • tablespoons butter unsalted
  • 0.3 cup almonds whole with skins

Equipment

  • frying pan
  • slotted spoon
  • tongs
  • cutting board

Directions

  1. Pat chicken breasts dry, then cut a 2-inch-long horizontal slit in thickest part of each. Stuff each chicken breast with 1 1/2 teaspoons olives, then season with salt and pepper.
  2. Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then toast almonds, stirring often, until a few shades darker, 5 to 8 minutes.
  3. Transfer with a slotted spoon to a cutting board to cool (do not clean skillet).
  4. Increase heat to moderately high, then add chicken breasts, skin sides down, to butter remaining in skillet and sprinkle with remaining olives. Sauté chicken breasts until skins are golden brown, 8 to 10 minutes. Turn chicken breasts over and cook, covered, over moderate heat until just cooked through, 5 to 7 minutes more, then transfer with tongs to plates.
  5. While chicken is cooking, chop almonds.
  6. Add remaining tablespoon butter and 3 tablespoons water to skillet and heat, stirring, until butter is melted. Stir in almonds, parsley, and pepper to taste. Spoon sauce over chicken.

Nutrition Facts

Calories280kcal
Protein37.24%
Fat58.01%
Carbs4.75%

Properties

Glycemic Index
10.5
Glycemic Load
0.1
Inflammation Score
-6
Nutrition Score
16.527391309324%

Flavonoids

Cyanidin
0.22mg
Catechin
0.11mg
Epigallocatechin
0.23mg
Epicatechin
0.05mg
Eriodictyol
0.02mg
Naringenin
0.04mg
Apigenin
4.31mg
Luteolin
0.21mg
Isorhamnetin
0.24mg
Kaempferol
0.06mg
Myricetin
0.3mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:280.42kcal
14.02%
Fat:18.24g
28.07%
Saturated Fat:5.26g
32.9%
Carbohydrates:3.36g
1.12%
Net Carbohydrates:1.06g
0.39%
Sugar:0.59g
0.66%
Cholesterol:87.37mg
29.12%
Sodium:659.56mg
28.68%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:26.35g
52.7%
Vitamin B3:12.22mg
61.09%
Selenium:36.9µg
52.72%
Vitamin B6:0.87mg
43.55%
Vitamin K:33.99µg
32.37%
Phosphorus:284.48mg
28.45%
Vitamin E:3.97mg
26.44%
Vitamin B5:1.68mg
16.76%
Magnesium:58.36mg
14.59%
Potassium:510.55mg
14.59%
Vitamin B2:0.22mg
13.03%
Manganese:0.22mg
11.23%
Vitamin A:510.04IU
10.2%
Fiber:2.3g
9.19%
Copper:0.17mg
8.36%
Vitamin B1:0.1mg
6.65%
Zinc:0.98mg
6.5%
Iron:1.04mg
5.78%
Calcium:51.68mg
5.17%
Vitamin C:4.02mg
4.87%
Vitamin B12:0.24µg
3.96%
Folate:12.72µg
3.18%
Vitamin D:0.22µg
1.45%
Source:Epicurious