Rating: 4.5 stars
38 Ratings
  • 1 star values: 1
  • 2 star values: 3
  • 3 star values: 2
  • 4 star values: 11
  • 5 star values: 21

Crumbled feta cheese and fresh vegetable strips bring the flavor of the Mediterranean to the table in no time with this quick all-in-one dish.

Marge Perry
Recipe by Cooking Light October 1999

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Read the full recipe after the video.

Recipe Summary

Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a shallow dish. Dredge chicken in flour mixture. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 4 minutes on each side or until browned. Remove chicken from pan; keep warm. Add bell pepper, onion, broth, and vinegar to pan; cook 5 minutes or until vegetables are soft, stirring frequently. Spoon bell pepper mixture into a bowl; stir in 2 tablespoons cheese. Return chicken to pan, and sprinkle with 2 tablespoons cheese. Cover; cook over low heat 2 minutes or until cheese melts. Divide the vegetable mixture evenly between 2 plates, and top each serving with a chicken breast half. Garnish with oregano sprigs, if desired.

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Nutrition Facts

234 calories; calories from fat 28%; fat 7.3g; saturated fat 2.8g; mono fat 2.7g; poly fat 0.7g; protein 29.8g; carbohydrates 8.2g; fiber 1.3g; cholesterol 78mg; iron 1.8mg; sodium 461mg; calcium 95mg.
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