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Ingredients
| chicken breasts: 2 lbs |
| salt: 1/4 tsp |
| black pepper: 1/8 tsp |
| garlic: 1 clove |
| lemons: 1 |
| red tomatoes: 1 |
| green olives: 1/2 cup |
| onions (chopped): 1/4 cup |
| parsley: 1/4 cup |
| fresh oregano (ground): 1 Tbl |
| ground red pepper: 1/8 tsp |
| chicken broth: 1/4 cup |
| green sweet peppers: 1 whole pepper |
| red sweet peppers: 1 whole pepper |
Oregano Chicken and Vegetables
Credit: www.beautyden.com
User rating:
-
Prep Time
30 min -
Cook Time
50 min -
Servings
4 serving(s)
Tags
1. Sprinkle chicken with salt and pepper. Lightly coat a nonstick skillet with nonstick cooking spray. Cook chicken over medium heat about 15 minutes or until light brown, turning once. Reduce heat.
2. Place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley, and oregano over chicken pieces in skillet. Sprinkle with ground red pepper. Add the wine and the 3/4 cup broth. Simmer, covered, for 15 minutes.
3. Add the remaining tomato and the sweet peppers. Cook, covered, for 5 to 10 minutes more or until sweet peppers are crisp-tender and chicken is tender and no longer pink. Transfer the chicken and vegetables to a platter. If desired, garnish with remaining lemon slices. Makes 4 servings.