Name: C Low Fat
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 small onion, thinly sliced; 2 cloves of garlic, minced; 1 teaspoon dried oregano; 1 teaspoon paprika; Salt and pepper to taste; 1 cup low-sodium chicken broth; Juice of 1 lemon; Fresh parsley, chopped (for garnish); Cooked quinoa or brown rice (optional, for serving)

Instructions

Season the chicken breasts with salt, pepper, oregano, and paprika on both sides.
Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced red and yellow bell peppers, and the onion. Cook for about 5 minutes, or until the vegetables are tender.
Add minced garlic to the skillet and sauté for an additional minute until fragrant.
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet.
Return the cooked chicken breasts to the skillet and spoon some of the broth over the top. Allow the chicken and vegetables to simmer together for another 5 minutes to let the flavors meld.
Once the chicken is fully cooked and the sauce has thickened slightly, remove the skillet from heat.
Garnish with freshly chopped parsley.
Serve the chicken dish over cooked quinoa or brown rice if desired.

Ingredients

Instructions

Nutrition Facts

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