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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 279.8
  • Total Fat: 5.2 g
  • Cholesterol: 106.3 mg
  • Sodium: 423.1 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 4.1 g
  • Protein: 40.9 g

View full nutritional breakdown of Chicken Oregano with Sweet Peppers calories by ingredient
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Chicken Oregano with Sweet Peppers


Chicken Oregano with Sweet Peppers

Introduction

Sauteed sweet peppers dress up plain chicken. Serve on top of a bed of brown rice. Sauteed sweet peppers dress up plain chicken. Serve on top of a bed of brown rice.
Number of Servings: 1

Ingredients

    • 1.5 lbs chicken pieces, skin removed

    • 1/4 teaspoon salt

    • 1/4 teaspoon ground pepper

    • cooking spray

    • 1 clove garlic, chopped

    • 1 lemon, sliced

    • 1 tomato, chopped

    • 1/4 cup onion, chopped

    • 1/4 cup fresh parsley, chopped

    • 1 tablespoon fresh oregano (or one teaspoon dried)

    • 1/4 cup dry white wine

    • 3/4 cup low sodium chicken broth

    • 1 medium, sweet green pepper, cut into strips

    • 1 medium, sweet red pepper, cut into strips


Directions

1. Sprinkle chicken with salt and pepper.



2. Lightly coat a nonstick skillet with cooking spray.



3. Cook chicken over medium heat until light brown (about 15 minutes), turning once. Reduce heat.



4. Sprinkle garlic, lemon, half of tomato, onion, parsley and oregano over chicken pieces in skillet.



5. Add wine and broth.



6. Cover and simmer for 15 minutes.



7. Add remaining tomato and sweet peppers, cover and continue to simmer for 7-10 minutes or until chicken is tender and cooked through.



Serves 4.



Reprinted with permission by Public Health Seattle & King County





TAGS:  Poultry |

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Member Ratings For This Recipe


  • Incredible!
    57 of 57 people found this review helpful
    I recommend chopping the chicken into bite-size chunks after it has browned, then add the onions and garlic and herbs. Very good. I have made this several times now and enjoy it every time. - 1/15/09

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  • Incredible!
    41 of 41 people found this review helpful
    Eccellent recipe. We also are not wine users and so just added extra chicken broth for the liquid. Also used canned diced tomatoes instead of fresh and was great. Very nice to have the fresh lemon to add flavour. Will definitely make it again. - 7/1/09

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  • 25 of 25 people found this review helpful
    I made this recipe and substituted the chicken with fish and it was awesome!! - 3/5/09

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  • Very Good
    21 of 21 people found this review helpful
    I made this using boneless skinless thighs -recipe didnt' specify- I used lemon juice instead I used Italian herbs and a LOT of garlic as that is our liking. I had frozen peppers & onions on hand so used them which made this recipe very easy and will make again! Be generous with spices! - 4/28/09

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  • Good
    16 of 17 people found this review helpful
    Most of the time, if the recipe calls for wine & you don't have or don't want that, a mild vingar you like will work well as a sub. - 2/15/10

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  • Incredible!
    15 of 15 people found this review helpful
    This was fantastic! Proof once again that fresh herbs and citrus really enhance flavor of any dish. The chicken was so moist too. Great served with brown rice and steamed broccoli. - 2/6/10

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  • Incredible!
    13 of 14 people found this review helpful
    This was really good. I added a little more wine and ended up simmering the chicken on low for about 40 minutes. I could cut it with a fork. This will definitely be a staple recipe. - 3/25/08

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  • Very Good
    13 of 13 people found this review helpful
    I subbed a few ingredients: 1/4 cup tomato sauce instead of tomatoes, some lemon juice instead of lemons slices, large peppers, and a more sweet white wine. It still tasted wonderful. I served it over some whole grain brown rice and orzo. The tomato sauce, broth & wine made the chicken very moist. - 3/21/08

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  • Very Good
    10 of 10 people found this review helpful
    Really tasty! Next time I would cut the lemon into chunks rather than slices, as the fruit part dissolved (nice) but the peel was hard to see and bitter if you eat it (not so nice). With chunks you could pick the peel out much easier and not eat it by mistake. - 9/21/09

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  • Very Good
    10 of 10 people found this review helpful
    I substituted the oregano for basil which changes the name of the recipe but we loved it that way. I am not much on oregano in a dish but will try it someday. It is great with fresh basil and a few mushrooms. This recipe can use different veggies to a persons liking which is nice!! - 7/27/09

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  • Very Good
    10 of 10 people found this review helpful
    This was a good recipe, but next time I'll add some more spices. I added Cayenne Pepper and it spiced it up a bit! - 8/4/08

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  • O.K.
    9 of 9 people found this review helpful
    It was OK but somewhat on the tasteless side. Looked great, smelled fantastic but tasted bland. Will try again but will add more seasoning and less chicken broth. - 11/30/09

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  • Very Good
    9 of 9 people found this review helpful
    This is great with diced leftover turkey too! - 9/20/09

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  • Incredible!
    8 of 8 people found this review helpful
    My favorite chicken recipe! Marvelous! Only thing, it calls for a lemon, and when you use a regular sized lemon it is wonderful. I made it again and used one of those huge lemons and it was just too much, so if you have only a big lemon, I would suggest to only use 1/2 or 3/4. - 1/22/10

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  • Incredible!
    8 of 8 people found this review helpful
    Loved it. We had it on a bed of couscous; it soaked up the flavour very well. - 10/1/09

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  • Incredible!
    8 of 8 people found this review helpful
    This recipe was fantastic. It was easy to cook and I just put the lemon juice in instead of a whole lemon. It was still tangy but not bitter and had a great balance when topped off with some parmesan cheese. I served it over penne and I'll try brown rice next time. Kudos - 4/27/09

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  • Incredible!
    7 of 7 people found this review helpful
    This was a very good recipe. I cut it in half and used boneless chicken breasts. It was very tasty! But I'm not sure it is possible that it only has 109 calories and 1 gm of fat per serving. That's 6oz of chicken per serving. I think the nutrition info may be off. Still very healthy & good! - 9/25/09

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  • Incredible!
    7 of 7 people found this review helpful
    This was delicious and very tasty. Will definitely make it again. Very filling served over 1/2 c. rice. - 1/29/08

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  • Incredible!
    6 of 6 people found this review helpful
    This was a great recipe. I uses dried herbs instead of fresh, lemon juice instead of fresh lemon, and canned tomatoes. Everyone loved it. I saved the leftover broth and used it the next day to cook rice, another winner. - 9/4/09

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  • 6 of 7 people found this review helpful
    I made this recently and it was delicious - served with brown rice. - 3/19/09

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  • Incredible!
    6 of 6 people found this review helpful
    Even my unhealthy junk food eating husband liked it :) thats good - 4/5/08

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  • Very Good
    6 of 6 people found this review helpful
    We didn't have red bell peppers or fresh herbs so I used dry and eyeballed it and used extra green peppers. It was sooooo good! - 1/21/08

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  • Incredible!
    5 of 5 people found this review helpful
    This was easy to make and very tasty. Will make again. I subsituted cubed chicken breast for the chicken pieces and it worked fine. Give it a try! - 3/22/09

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  • Incredible!
    4 of 4 people found this review helpful
    I thought this was great. I love mushrooms so I did add a
    cup of fresh, sliced, but aside from that we loved it and will
    definitely make again. - 2/17/10

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  • Incredible!
    4 of 5 people found this review helpful
    Loved it...used whole wheat pasta instead of brown rice, great flavor, will make this dish again. - 10/8/09

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