Chicken and Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/4 boneless, skinless chicken breasts, cut into 2-3 inch piecesI large bell pepper, chopped1 medium onion, diced3 garlic cloves, minced16 cherry tomatoes, quarteredOlive oil Spray2 tbsp Coconut Oil1/8 tsp thyme leaves1 tsp kosher salt1/2 tsp black pepper1/2 cup chicken stock, heated
Prepare veggies.
Spray large cast iron skillet and heat. Add chicken without crowding and brown on both sides over high heat. Remove chicken and sprinkle with salt and pepper, cover to keep warm.
Melt coconut oil in same skillet. Add onion, garlic and sauté until brown. Add bell pepper, tomatoes, thyme and chicken, combine. Pour in chicken stock, cover and simmer for 20 minutes. Remove cover and cook another 10 minutes until chicken is tender and some of the liquid has evaporated.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DOLPHIN225.
Spray large cast iron skillet and heat. Add chicken without crowding and brown on both sides over high heat. Remove chicken and sprinkle with salt and pepper, cover to keep warm.
Melt coconut oil in same skillet. Add onion, garlic and sauté until brown. Add bell pepper, tomatoes, thyme and chicken, combine. Pour in chicken stock, cover and simmer for 20 minutes. Remove cover and cook another 10 minutes until chicken is tender and some of the liquid has evaporated.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DOLPHIN225.
Nutritional Info Amount Per Serving
- Calories: 249.5
- Total Fat: 8.9 g
- Cholesterol: 82.5 mg
- Sodium: 430.9 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 1.9 g
- Protein: 34.2 g
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