Chicken and Bell Pepper Sauté

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Chicken and Bell Pepper SauteRecipe
Photo: Whitney Ott; Styling: Claire Spollen


Serves 4 (serving size: 3/4 cup)


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1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 cup sliced orange bell pepper
1 tablespoon chopped fresh oregano
2 garlic cloves, minced
1 1/2 cups chopped tomato
1/4 cup unsalted chicken stock (such as Swanson)
1 1/2 ounces pitted green olives, sliced
1 ounce feta cheese, crumbled (about 1/4 cup)


1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with black pepper and salt. Add chicken to pan; cook 7 minutes or until done, stirring occasionally. Remove chicken from pan. Add bell pepper, oregano, and garlic to pan; sauté 2 minutes. Stir in chicken, tomato, and stock; cook 1 minute. Sprinkle with olives and feta.

Created date

August 2014

Nutritional Information

Calories 219
Fat 9.7 g
Satfat 2.2 g
Monofat 4.9 g
Polyfat 1.3 g
Protein 26 g
Carbohydrate 6 g
Fiber 1 g
Cholesterol 79 mg
Iron 1 mg
Sodium 523 mg
Calcium 59 mg