Chicken* with Peppers & Olives

By ltrodrigu

Weight Watchers Points = 6 per serving

*Due to a familiy member's allergy to fish, I adapted this recipe for chicken. Tilapia can be used instead. Directions remain the same, substituting the fish for the chicken.

Ingredients

• 2 tablespoons olive oil
• 4 6-ounce chicken cutlets*, pounded to 1/4-inch thick or tilapia fillets
• kosher salt
• freshly ground black pepper
• 2 red bell peppers, thinly sliced
• 1 onion, thinly sliced
• 1/2 cup pitted green olives
• 1/2 cup fresh flat-leaf parsley, chopped
• 2 tablespoons fresh lime juice

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the chicken* with 1⁄4 teaspoon each salt and pepper and cook until done throughout, 4 to 5 minutes per side.

Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat. Cook the peppers and onion, stirring often, until tender, 8 to 10 minutes. Stir in the olives, parsley, lime juice, and 1⁄4 teaspoon each salt and pepper. Serve with the chicken* and *@244678*.