This Deliciously Light Chicken Marbella Is Perfect For Weight Watchers Members

This Chicken Marbella is exploding with flavor.

It is a a special fusion of ingredients, including olives, prunes, wine vinegar, oregano, and even capers on occasion, results in succulent chicken cooked in a rich, tangy sauce. With every bite, you’ll experience a delightful splash of sweetness from a prune or the salty tang of an olive, crafting a harmonious blend of flavors that is truly delightful.

Now, the original recipe calls for skin-on chicken thighs, but here’s where we take a detour down the healthier path. We’re using skinless chicken breasts, swapping brown sugar for Splenda, and enhancing the flavors with wine vinegar and sherry vinegar. First, I sear the chicken pieces to ensure a golden exterior, then, I slow-cook them in the oven, covered with aluminum foil for 45 minutes.

The resulting cooking sauce boasted exquisite flavor, but it was a tad watery. So, I strained it and transferred it to a small saucepan. I added a teaspoon of cornstarch dissolved in a quarter cup of water, then drizzled this sauce over the chicken. While not essential, this step really takes the dish to the next level.

Why should you try Pollo Marbella?

• Well, for starters, this recipe celebrates the essence of American cuisine – flavor and convenience. It’s both practical in preparation and ingredients. In less than 20 minutes, you’ll have incredibly tasty chicken on your plate. Additionally, for those seeking healthier alternatives, another chicken breast recipe is always a welcome addition, especially one that offers such unique flavors and appearance.

• And let’s talk about accessibility. While prunes might not be a pantry staple for everyone, the other ingredients are easy to come by and budget-friendly. With minimal time and money investment, you’ll have a delicious chicken dish for lunch or dinner.
• Now, let’s explore some variations and substitutions. The original recipe includes capers, which I’ve chosen to omit to avoid adding extra salt. However, they make a fantastic addition if you’re a fan. Another great flavor addition is carrots. Cut them into small cubes and roast them – they’re a wonderful complement. Alternatively, you can swap prunes for dried peaches, which not only taste exquisite but also improve the visual presentation significantly. Lastly, like most chicken recipes, you can use turkey breast pieces instead. Just cook them for longer, or even better, use an Instant Pot as turkey meat tends to be tougher.

Preparation Time: 10 minutes

Cooking Time: 60

minutes

Servings: 4

Serving size: 300 g.

Only 2 WW Points Per Serving

Ingredients:

• 2 boneless, skinless chicken breasts, 1.2 kg.
• ½ cup green olives, pitted, 135 g.
• ½ cup red wine vinegar, 120 ml
• ¼ cup sherry vinegar or cider vinegar, 60 ml
• ½ cup chicken broth, 120 ml
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon olive oil
• 1 teaspoon stevia
• Salt and pepper to taste
• ½ cup pitted prunes, 80 g.
• 1 tablespoon of cornstarch (optional)

Instructions:

1. Begin by marinating the chicken breasts in a mixture of red wine vinegar, salt, pepper, and garlic powder. Allow the chicken to marinate for at least 30 minutes in the refrigerator.
2. Preheat the oven to 375°F (190°C).

3. Heat a large skillet or oven-safe pan over high heat. Add olive oil to the skillet. Once the skillet is hot, add the chicken breasts and sear on each side until golden brown, about 2-3 minutes per side.

4. Transfer the seared chicken breasts to a baking dish or roasting pan. Sprinkle oregano, salt, and pepper over the chicken.

5. Pour chicken broth into a bowl and dissolve a packet of stevia in the broth. Then, pour the stevia-infused chicken broth, sherry vinegar, and red wine vinegar over the chicken. Scatter green olives and pitted prunes around the chicken in the baking dish.

6. Cover the baking dish with aluminum foil and place it in the preheated oven. Bake the chicken for about 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.

7. Once done, remove the chicken from the oven and let it rest for a few minutes before serving. Serve the Marbella chicken hot, garnished with additional olives and prunes if desired.

8. (Optional) For the sauce, if desired, strain the cooking sauce to remove any impurities and transfer it to a small saucepan. Dissolve a teaspoon of cornstarch in a quarter cup of water, then add it to the saucepan. Cook the sauce over medium heat, stirring continuously, until it thickens to your desired consistency. Drizzle this sauce over the chicken before serving. While not essential, this step enhances the dish’s overall flavor and presentation.

Tips and tricks for making Chicken Marbella:

1. Marinate the chicken with garlic, salt, pepper, and sherry vinegar overnight for unbeatable flavor.
2. Heat the oil over high heat in a non-stick pan and sear all chicken pieces until golden brown. They’ll still be raw inside, but that’s okay because they’ll finish cooking in the oven.
3. For baking, cover the tray well with aluminum foil and cook over low heat – the lower and longer, the better. If you can afford to cook the chicken for 90 minutes over very low heat, you’ll get incredibly tender meat.
4. While not necessary, you can strain the sauce and cook it with a little cornstarch to thicken it. If you want to enhance it even further, add a little wine vinegar and Stevia.
5. Serve with steamed vegetables or cauliflower mash. It’s exquisite.

With these simple tips, you’ll master the art of making Pollo Marbella like a pro. So, why not give it a try? You won’t be disappointed.

WW Points

Uncooked boneless skin-less chicken breast 0 points
Canned or bottled pickled green olives 6 points
Red wine vinegar 0 points
Sherry vinegar 0 points
Chicken broth 0 points
Dried oregano 0 points
Garlic powder 0 points
Olive oil 1 point
Kroger Stevia 0 points
Table salt 0 points
Black pepper 0 points
Dried stewed prunes with-out added sugar 4 points