Oregano Chicken & Vegetables

By JenHall

Originally, this was a Better Homes & Gardens recipe that I have zoned. I drop a carb when preparing zone meals. I have changed it a bit to provide 2 - 3 block meals. I was only able to change it enough to provide 3 blocks of carbs so it is necessary to add a piece of fruit or salad with your dinner to provide the rest of your carbs.

Ingredients

• 6 oz. skinless, boneless chicken
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• nonstick cooking spray
• 1 clove garlic, minced
• 1 lemon, thinly sliced
• 1 1/2 cups tomato, peeled & chopped (1 carb)
• 18 pitted ripe olives (6 fat)
• 3/4 cup chopped onion (1/2 carb)
• 1/4 cup snipped fresh parsley
• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 1/8 teaspoon ground red pepper
• 1/4 cup dry white wine or chicken broth (1/2 carb)
• 3/4 cup chicken broth
• 1 cup green bell pepper, cut into strips (1/2 carb)
• 1 cup red bell pepper, cut into strips (1/2 carb)

Preparation

Step 1

Sprinkle chicken with salt & pepper. Lightly coat a nonstick skillet with nonstick cooking spray. Cook chicken over medium heat about 15 minutes or until light brown, turning once. Reduce heat.

Place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley, & oregano over chicken pieces in skillet. Sprinkle with ground red pepper. Add the white wine & the 3/4 cup chicken broth. Simmer, covered for 15 minutes.

Add the remaining tomato & the bell peppers. Cook, covered, for 5 to 10 minutes more or until sweet peppers are crisp-tender & chicken is tender & no longer pink. Transfer the chicken & vegetables to a platter. If desired, garnish with remaining lemon slices.