Chicken and Bell Pepper Sauté

4 Reviews
ADD YOUR REVIEW
Photo: Whitney Ott; Styling: Claire Spollen 
Yield
Serves 4 (serving size: 3/4 cup)
By Carolyn Malcoun
October 2014
RECIPE BY Cooking Light

Ingredients

  • 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)

Nutritional Information

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

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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Ratings & Reviews

liafinney's Review

liafinney
October 03, 2014
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.

Shushka's Review

Shushka
September 30, 2014
I loved this dish - extremely simple to make, and full of flavor!

sweetkiwi's Review

sweetkiwi
September 26, 2014
N/A