Ingredients for Oregano Chicken Vegetables
- Chicken Piece
- 1 tsp salt
- Black Pepper
- Nonstick Cooking Spray
- 2 cloves minced garlic
- Lemon
- Tomatoes
- Pitted Ripe Olives
- ½ cup chopped onion
- Fresh Parsley
- Fresh Oregano
- ¼ tsp red pepper flakes
- Dry White Wine
- Chicken Broth
- Sweet Green Pepper
- Sweet Red Pepper
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How to Make Oregano Chicken Vegetables
- Preheat oven to 375°F (190°C).
- Season 1.5 lbs boneless, skinless chicken breasts with 1 tsp salt and ½ tsp black pepper.
- Lightly coat a large oven-safe skillet or Dutch oven with nonstick cooking spray.
- Cook chicken over medium heat for 7-8 minutes per side, until lightly browned. Remove chicken from skillet and set aside.
- Add 2 cloves minced garlic, ½ cup chopped onion, ½ cup chopped sun-dried tomatoes (packed in oil), ½ cup pitted Kalamata olives, 2 tbsp chopped fresh parsley, 1 tbsp dried oregano, and ¼ tsp red pepper flakes to the skillet.
- Cook for 2-3 minutes, stirring occasionally, until fragrant.
- Return chicken to the skillet. Pour in ½ cup dry white wine and 1 cup chicken broth.
- Add 1 red bell pepper (cored, seeded, and chopped), and 1 green bell pepper (cored, seeded, and chopped).
- Bring to a simmer, then cover and transfer to the preheated oven.
- Bake for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
- Garnish with 2 lemon slices (thinly sliced) before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
18g
Fat
16g
Carbs
4g
