Chicken Breast Fillets with Red & Yellow Peppers

Antioxidant-packed bell peppers have numerous health benefits. Red in particular are one of the few foods that contain lycopene, a carotene that helps protect against cancer and heart disease. If you have to choose a pepper – go for RED! Although all bell peppers are rich in nutrients, red peppers have a higher concentration offering your body optimal health.

Yield: 6 servings          (serving size: 2 chicken breast pieces & 1/2 cup tomato mixture)

1 tbsp. olive oil

3 cups sliced onion

1 large yellow bell pepper, cut into 1/4-inch strips

1 large red bell pepper, cut into 1/4-inch strips

2 1/3 cups coarsley chopped tomato

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 tbsp. finely chopped fresh flat-leaf parsley

1 tsp. chopped fresh oregano

2 tbsp. chopped olives

cooking spray

6 (4 oz.) skinless, boneless chicken breast halves, halved horizontally

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion & cook 5 minutes, stirring frequently. Reduce heat; cook 10 minutes or until golden brown, stirring occasionally. Increase heat to medium-high. Add bell peppers; cook 10 minutes or until bell peppers are tender. Add tomato, salt & black pepper; cook 7 minutes or until liquid evaporates. Add parsley, oregano & olives; cook 1 minute. Pour tomato mixture into a large bowl. Keep warm.
  2. Wipe pan clean with a paper towel. Heat pan coated with cooking spray over medium-high heat. Add (4) chicken breast pieces; cook 3 minutes on each side or until done. Remove from pan; repeat procedure with remaining chicken.
  3. Return chicken to pan; add tomato mixture & cook 1 minute or until thoroughly heated.

CALORIES 211;  FAT 8g (sat 2.3g);  CHOL 119mg;  SODIUM 300mg;  CARB 12.7g;  FIBER 2g;  PROTEIN 32g

from Cooking Light Annual Recipes 2002

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