In a 30cm frying pan, heat 3 tbsp olive oil on medium-high. Sprinkle 500g thin chicken-breast cutlets with 1⁄4 tsp each salt and pepper; sprinkle with 1⁄4 cup all-purpose flour. Cook for 3 to 4 minutes or until browned, turning once. Transfer to a plate. Reduce heat to medium. Add 1 small red onion, sliced. Cook for 2 minutes or until browned, stirring once. Squeeze the juice of 11⁄2 large navel oranges into the pan. Thinly slice remaining 1⁄2 orange; add to pan with 1⁄2 cup pitted green olives, halved, and 1⁄4 cup water. Return chicken to pan. Cook for 3 minutes, scraping browned bits off bottom of pan. Garnish with parsley, finely chopped. Serve over 2 cups cooked rice pilaf.
EACH SERVING About 1 840kJ, 31g protein, 40g carbohydrate, 18g fat (3g saturated), 3g fibre.