Sorry for not posting on Friday. It was a crazy day. The weekend got even crazier. We rearranged our apt. Oy. There’s a lot going to Goodwill though. Anyway, I got this recipe on a weight loss website called Sparkpeople. I made this one night and it was actually pretty good. The lemon really makes a difference. Serve over rice.
Chicken Oregano with Sweet Peppers RECIPE
Ingredients
1.5 lbs. chicken pieces, skin removed
1/4 teaspoon salt
1/4 teaspoon ground pepper
cooking spray
1 clove garlic, chopped
1 lemon, sliced
1 tomato, chopped
1/4 cup onion, chopped
1/4 cup fresh parsley, chopped
1 tablespoon fresh oregano (or one teaspoon dried)
1/4 cup dry white wine
3/4 cup low sodium chicken broth
1 medium, sweet green pepper, cut into strips
1 medium, sweet red pepper, cut into strips
Fat: 1.4g Carbohydrates: 14.8g Calories:116.5 Protein: 10.5g
1. Sprinkle chicken with salt and pepper.
2. Lightly coat a nonstick skillet with cooking spray.
3. Cook chicken over medium heat until light brown (about 15 minutes), turning once. Reduce heat.
4. Sprinkle garlic, lemon, half of tomato, onion, parsley and oregano over chicken pieces in skillet.
5. Add wine and broth.
6. Cover and simmer for 15 minutes.
7. Add remaining tomato and sweet peppers, cover and continue to simmer for 7-10 minutes or until chicken is tender and cooked through.
Serves 4.
Subscribe to:
Post Comments (Atom)
2 comments:
This seems like a modified tagine (Moroccan recipe).
Sorry, I got cut off because the IT people needed my computer.
This reminds me of moroccan tagine...you should try with preserved lemons over couscous. Yumm!
Post a Comment