Moroccan Chicken With Green Olives

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

1. Combine the first 5 ingredients; rub chicken with spice mixture.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat; add chicken. Cook 2 minutes on each side, and set aside.
3. Heat 1 teaspoon 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.

ground coriander, mint flakes, ground cinnamon, salt, black pepper, olive oil, onion, chicken broth, orange juice concentrate, green olives

Taken from www.myrecipes.com/recipe/moroccan-chicken-with-green-olives (may not work)