Oregano Chicken and Vegetables
pounds meaty chicken pieces, skinned
teaspoon black pepper
Nonstick cooking spray
clove garlic, minced
lemon, thinly sliced
large tomato, peeled and chopped (3/4 cup)
cup pitted ripe olives
cup chopped onion
cup snipped fresh parsley
teaspoon ground red pepper
cup dry white wine or chicken broth
cup chicken broth
medium green sweet pepper, cut into strips
medium red sweet pepper, cut into strips
- 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.
- 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.
- 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.
Nutrition Facts(Oregano Chicken and Vegetables)
- Per serving:
- 208 kcal cal.,
- 9 g fat
- (2 g sat. fat,
- 69 mg chol.,
- 425 mg sodium,
- 7 g carb.,
- 1 g fiber,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet