Chicken & Bell Pepper Saute
I can’t really express how much I love cooking, especially when it comes to doing so for my family. There’s just something about making a delicious, healthy dinner for my loved ones that makes me really happy.
More often than not, my husband will go out for eat for lunch during the work week; while there’s nothing wrong with that (when I worked full-time, I needed that hour out of the office just to maintain my sanity, not even gonna lie about that), it’s even more motivation for me to ensure that he has a home-cooked meal for dinner.
Chicken & Bell Pepper Saute
Ingredients
- 1 tbs olive oil
- 1 lb chicken breasts cut into bite size pieces
- 1/2 teaspoon black pepper
- 1/4 tsp kosher salt
- 1 cup sliced orange bell pepper
- 4 cloves garlic minced
- 1/2 tsp dried oregano
- 1/4 cup low sodium chicken stock
- 1/4 cup pitted kalamata olives sliced
- 1/4 cup crumbled feta cheese
Instructions
- Heat a large skillet over medium-high heat. Add oil and swirl to coat. Season chicken with salt and pepper and add to skillet. Cook until done, about 7 minutes. Remove chicken from pan and add bell pepper, oregano and garlic. Saute for 2 minutes. Add chicken and stock and cook for 1 minute. Remove from heat and add olives. Stir. Transfer to serving bowl or onto plates and sprinkle with feta cheese.
Notes
Adapted from Cooking Light, August 2014
About The Author
Laura Taylor
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