Chicken with Green Olives on Steamed Kale

The basis for this is a recipe from Cooking Light a couple years ago - Chicken with Green Olives. I divided it in half; got 4 servings; and instead of serving on coucous, as it calls for, I served it on a bed of steamed kale. Also added a dollop of greek non-fat plain yogurt. The nutrition numbers are for 1 serving, on the bed of kale with yogurt.

This recipe makes 4 servings.

Saute to brown on each side:
2.5 tsp   olive oil
1.125 lb  chicken breast, boneless, skinless, cut into pieces
1/2  tsp   ground pepper
1 tsp  Mrs Dash

While the chicken is cooking, put flavoring mix into a bowl:
3/4  cup onion, chopped
1/4  cup fennel bulb, chopped
1 tsp garlic, minced
2 tsp ginger, fresh, peeled, shredded
1/2 tsp cumin
1/2 tsp paprika (hot)
1/2 tsp cinnamon
1/4 tsp turmeric
dash chili powder
1 bay leaf

Set chicken aside on a plate, and
Saute the flavoring mix in the pan for about 5 minutes.
Add 1 cup veggie broth, and stir around.

Put the chicken back in the pan and bring the broth to boil and simmer uncovered for 15 minutes.

While chicken cooks, microwave 2 minutes:
1/3 cup green olives, pitted and halved
1 Tbsp lemon juice
water to cover olives
Add the olives to the chicken, simmer until chicken is done.

While chicken and olives continues to simmer, microwave:
1.25 cups kale until wilted.

To serve ..
Put the steamed kale on plate.
Add chicken.
Spoon some of the liquid, and sauce over the chicken and olives
Add a dollop of greek non-fat plain yogurt to the plate.

Rated a 4.8 on the Kale Scale.