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)
How to Make It
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.
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A nice change of pace for still another chicken dinner. Modified only to fit the kind of peppers I had on hand, one of which was a spicy one, but we liked the little hit of heat it gave the dish. Served with the suggested side of herbed quinoa.