Chicken Oregano with Sweet Peppers
Introduction
Sauteed sweet peppers dress up plain chicken. Serve on top of a bed of brown rice.
Ingredients
- 1.5 lbs chicken pieces, skin removed
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- cooking spray
- 1 clove garlic, chopped
- 1 lemon, sliced
- 1 tomato, chopped
- 1/4 cup onion, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh oregano (or one teaspoon dried)
- 1/4 cup dry white wine
- 3/4 cup low sodium chicken broth
- 1 medium, sweet green pepper, cut into strips
- 1 medium, sweet red pepper, cut into strips
Directions
1. Sprinkle chicken with salt and pepper.
2. Lightly coat a nonstick skillet with cooking spray.
3. Cook chicken over medium heat until light brown (about 15 minutes), turning once. Reduce heat.
4. Sprinkle garlic, lemon, half of tomato, onion, parsley and oregano over chicken pieces in skillet.
5. Add wine and broth.
6. Cover and simmer for 15 minutes.
7. Add remaining tomato and sweet peppers, cover and continue to simmer for 7-10 minutes or until chicken is tender and cooked through.
Serves 4.
Reprinted with permission by Public Health – Seattle & King County
2. Lightly coat a nonstick skillet with cooking spray.
3. Cook chicken over medium heat until light brown (about 15 minutes), turning once. Reduce heat.
4. Sprinkle garlic, lemon, half of tomato, onion, parsley and oregano over chicken pieces in skillet.
5. Add wine and broth.
6. Cover and simmer for 15 minutes.
7. Add remaining tomato and sweet peppers, cover and continue to simmer for 7-10 minutes or until chicken is tender and cooked through.
Serves 4.
Reprinted with permission by Public Health – Seattle & King County
Number of Servings: 1
