Moroccan Chicken with Fruit Topping

Sea Salt to taste

¼ tsp black pepper

¼ tsp dried thyme

4 boneless skinless chicken breasts, trimmed of fat (best if pounded thin)

½ cup (or one small) onion, chopped

2 teaspoons minced garlic

¾ cup dried mixed fruit (No Sugar Added, you have to be careful with this! Use raisins if you can’t find dried mixed fruit without sugar in the ingredients list)

1 cup low sodium chicken broth

1 to 1 ½ TBSP very finely diced potted green olives (No Sugar Added)

1/8 tsp black pepper

Spray a nonstick skillet with no fat/no calorie cooking spray. Heat over medium-high heat. Sprinkle chicken with sea salt to taste, ¼ tsp pepper, and thyme. Add to skillet and cook on each side until lightly browned and cooked through. (You may add coconut oil in very small amounts (1-2 tsp) if the chicken starts to burn or stick. ) Remove from skillet and keep warm.

In the same skillet, sauté onion for 2 minutes or until tender. Add garlic and sauté about 30 seconds. Add fruit and remaining ingredients to pan. Cook 5 minutes or until liquid almost evaporates. Pour over chicken.

*Can be served with 100% Whole Wheat Couscous