Oregano Chicken and Vegetables Recipe
This meal is bursting with Mediterranean flavors. Chicken, fresh peppers, and chopped tomatoes are simmered in a blend of white wine and broth, seasoned with oregano and garlic.
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Ingredients
| Chicken breast halves | 2 Pound, skinned | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Oil as needed | ||
| Tomato | 1 Large, chopped | |
| Lemon | 1 , thinly sliced | |
| Ripe olives | 1/2 Cup (16 tbs) | |
| Parsley | 1/4 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Dried oregano | 1 Tablespoon, crushed | |
| Garlic | 1 Clove (5gm), minced | |
| Chicken broth | 3/4 Cup (16 tbs) | |
| 1 medium green sweet pepper, cut into strips | ||
| Sweet red pepper | 1 Medium, cut into strips | |
Directions
Sprinkle chicken with salt and black pepper. Lightly coat a large nonstick skillet with oil. Heat skillet over medium heat. Add chicken and cook about 15 minutes or until light brown, turning once. Reduce heat to medium low.
Place half of the tomato, half of the lemon slices, olive, parsley, onion, oregano, and garlic over chicken pieces. Sprinkle with ground black pepper. Add the broth. Simmer, covered, for 15 minutes.
Add sweet peppers and remaining tomatoes. Simmer, covered, 5 to 10 minutes more until chicken is no longer pink and sweet peppers are crisp-tender.
Transfer the chicken and vegetables to a serving platter. Garnish with remaining lemon slices.
Serve the chicken and vegetables with steamed rice. Enjoy!
Place half of the tomato, half of the lemon slices, olive, parsley, onion, oregano, and garlic over chicken pieces. Sprinkle with ground black pepper. Add the broth. Simmer, covered, for 15 minutes.
Add sweet peppers and remaining tomatoes. Simmer, covered, 5 to 10 minutes more until chicken is no longer pink and sweet peppers are crisp-tender.
Transfer the chicken and vegetables to a serving platter. Garnish with remaining lemon slices.
Serve the chicken and vegetables with steamed rice. Enjoy!
Chef
