2cupsrice pilafcooked according to package directions
In 12-in skillet, heat olive oil on med.-high.
Sprinkle chicken with salt. Cook 3 or 4 minutes or until browned, turning once. Transfer to plate.
Reduce heat to medium. Add red onion. Cook 2 minutes or until browned, stirring once. Squeeze juice of 1 1/2 navel oranges into skillet. Thinly slice remaining 1/2 orange; add to skillet along with green olives and 1/4 cup of water.
Return chicken to skillet. Cook 3 minutes. Scraping browned bits off bottom of pan.
Garnish with parsley. Serve over rice pilaf.
Chicken is my favorite source of animal protein, but you have to mix it up a little. And this recipe mixes it up. The sweet from the navel oranges to the tart tang of the olives. This is a recipe that I will make again. I found this one courtesy of The Good Housekeeping test kitchen.