Ingredients
2 tablespoons extra-virgin olive oil
1/2 cup dried apricots
1/4 cup sliced green olives
1 1/4 lb chicken fillets
1 teaspoon dried oregano
2 teaspoons minced garlic
1/8 teaspoon pepper
1 bay leaf
1 (14-ounce) can reduced-sodium chicken broth
1/4 cup red wine vinegar

Steps
1. Preheat large sauté pan on medium-high 2–3 minutes. Chop apricots and olives coarsely.
2. Place oil in pan; swirl to coat. Add chicken (wash hands); cook 2–3 minutes (do not turn). Turn chicken; add garlic, apricots, and olives. Cook 2–3 minutes, stirring occasionally, or until garlic begins to soften.
3. Stir in remaining ingredients; reduce heat to medium-low. Cover and cook 5–7 minutes, turning chicken once, or until internal temperature of chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness.
4. Remove chicken from pan; increase heat to medium. Cook sauce 2–3 minutes or until slightly thickened. Remove and discard bay leaf. Slice chicken and serve with sauce.

CALORIES (per 1/4 recipe) 340kcal; FAT 10g; CHOL 80mg;
SODIUM 460mg; CARB 27g; FIBER 5g; PROTEIN 35g;
VIT A 40%; VIT C 8%; CALC 6%; IRON 15%

Ingredients
1 (20-ounce) package refrigerated hash browns
2 green onions (rinsed)
2 eggs (or 1/2 cup egg substitute)
1/2 cup flour
1 1/4 teaspoons kosher salt
1 teaspoon caraway seeds
1/2 teaspoon pepper
3 tablespoons extra-virgin olive oil, divided

Steps
1. Place potatoes in medium bowl. Slice onions thinly; stir into potatoes.
2. Preheat large sauté pan on medium-high 2–3 minutes. Stir remaining ingredients (except olive oil) into potatoes until well blended.
3. Place 1 tablespoon of the oil in pan; swirl to coat. Spoon 1–2 tablespoons potato mixture into pan; spread into a 3-inch patty (four patties in each batch). Cook 3–4 minutes on each side or until golden. Repeat with remaining oil and potatoes; serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 190kcal; FAT 9g; CHOL 70mg;
SODIUM 380mg; CARB 23g; FIBER 1g; PROTEIN 5g;
VIT A 2%; VIT C 2%; CALC 2%; IRON 6%