Chicken With Roasted Red Peppers, Tomatoes And Olives Recipe
Servings: 4
Ingredients
- 1/2 tsp salt and pepper
- 1/4 tsp paprika Nonstick cooking spray
- 4 x skinless boneless chicken breast halves
- 2 lrg green bell pepper about 2 c. cut in 1/2 inch squares
- 2 lrg onions about 2 c. cut in thin wedges
- 1 tsp garlic chopped
- 1 lb plum tomatoes, minced about 2 1/2 c.
- 1 tsp chicken bouillon granules
- 1/2 c. roasted bell peppers cut in chunks
- 1/2 c. small pitted green olives sliced
Directions
- Spray chicken with nonstick cooking spray. Sprinkle with salt, pepper, and paprika. Heat a large nonstick skillet over medium heat and spray with cooking spray. When warm add in chicken and cook about 4 min, turning once, or possibly till chicken is browned on both sides. Remove to plate and set aside. In the same pan saute/fry green peppers, onion and garlic till vegetables begin to soften. Add in tomatoes and bouillon. Cook uncovered till tomatoes are softened, about 5 min. Return chicken to skillet.
- Reduce heat, cover and simmer till chicken is cooked through, about 10 min. Stir in roasted peppers and olives and heat. Serve over saffron rice.
- NOTES : The original recipe called for 2 tbsp. extra virgin olive oil. I think chicken thighs (boneless and skinless) would work well in this recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 318g | |
| Recipe makes 4 servings | |
| Calories 138 | |
| Calories from Fat 32 | 23% |
| Total Fat 3.56g | 4% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 594mg | 25% |
| Potassium 619mg | 18% |
| Total Carbs 15.1g | 4% |
| Dietary Fiber 4.4g | 15% |
| Sugars 7.67g | 5% |
| Protein 13.27g | 21% |
