1 tsp. ground coriander
1/2 tsp. dried mint flakes
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. black pepper
4 (4-oz.) skinned, boned chicken breast halves
2 tsp. olive oil, divided
2 C. sliced onion
1 C. fat-free, less-sodium chicken broth
1 (6-oz.) can thawed orange juice concentrate, undiluted
10 green olives, sliced

Combine the first 5 ingredients; rub chicken with spice mixture. Heat 1 tsp. oil in a large nonstick skillet over medium-high heat; add chicken. Cook 2 minutes on each side, and set aside. Heat 1 tsp. olive oil in pan. Add sliced onion, and cook for 8 minutes or until golden. Stir in chicken broth, orange juice concentrate, and olives; bring to a boil. Return chicken to pan; reduce heat, and simmer mixture for 15 minutes or until chicken is done.

Yield: 4 servings
Serving size: 1 chicken breast half and 1/2 C. sauce

Calories: 253
Fat: 4.7g
Fiber: 2g