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- 1 1/2 - 2 pounds meaty chicken pieces, skinned
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Nonstick cooking spray
- 1 clove garlic, minced
- 1 lemon, thinly sliced
- 1 large tomato, peeled and chopped (3/4 cup)
- 1/2 cup pitted ripe olives
- 1/4 cup chopped onion
- 1/4 cup snipped fresh parsley
- 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
- 1/8 teaspoon ground red pepper
- 1/4 cup dry white wine or chicken broth
- 3/4 cup chicken broth
- 1 medium green sweet pepper, cut into strips
- 1 medium red sweet pepper, cut into strips
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.
- Servings Per Recipe 4,
- cal. (kcal) 208,
- Fat, total (g) 9,
- chol. (mg) 69,
- sat. fat (g) 2,
- carb. (g) 7,
- fiber (g) 1,
- pro. (g) 24,
- vit. A (RE) 206,
- vit. C (mg) 57,
- sodium (mg) 425,
- iron (mg) 2,
- Vegetables () 1,
- Lean Meat () 3,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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