In 10-inch skillet heat 1 teaspoon oil over medium-high heat, add onion, bell pepper and garlic and saute until onion is translucent, 2 to 3 minutes. Add remaining ingredients except chicken and olives and stir to combine. Reduce heat to low, cover, and let simmer, stirring occasionally, for 15 minutes. While tomato mixture is cooking, in separate 10-inch nonstick skillet heat remaining teaspoon oil over medium-high heat; add chicken and stir-fry until golden brown on all sides. Transfer to sauce, add olives and stir to combine. Increase heat to medium and cook until chicken is cooked through and sauce is thickened, 5 to 6 minutes. Serve sprinkled with ground almonds. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
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|Serving Size: 1 Serving (313g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 77 (30%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 88.2mg||27 %|
|Sodium 104.6mg||4 %|
|Potassium 500.9mg||13 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 9.6g|
|Protein 28.7g||41 %|
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Calories per serving: 256
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