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Categories:
chicken breasts extra-virgin olive oil fresh onion green bell pepper garlic chicken broth lemon juice lemon peel ground oregano pepper black olives
Viewed: 64 - Published at: 4 years agoIngredients
- 1 1/2 lbs boneless skinless chicken breasts, 4 pieces
- 1 tablespoon extra virgin olive oil
- 1/2 cup chopped fresh onion
- 1/4 medium green bell pepper, chopped, about 1/4 cup
- 2 garlic cloves, minced
- 3/4 cup reduced-sodium fat-free chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon peel, grated
- 1 teaspoon ground oregano
- pepper (to taste)
- 8 jumbo black olives, pitted, canned, sliced
Method
- Heat oil in a large pan and cook chicken until brown on both sides, about 5 minutes per side.
- Add in the onion garlic and pepper and saute until chicken is thoroughly cooked and vegetables are tender, about 5 minutes.
- While chicken and vegetables are cooking, cook the broth, lemon juice, lemon peel, and oregano in a small pot; bring to a boil.
- Continue cooking for about 5 minutes, broth should reduce down to about 1/2 cup.
- Serve chicken topped with sauce and olives sprinkled on top.
