Chicken Breast Riviera


4.4 of 5 (14)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 177.6
  • Total Fat: 5.5 g
  • Cholesterol: 55.0 mg
  • Sodium: 800.8 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 1.7 g
  • Protein: 22.5 g

View full nutritional breakdown of Chicken Breast Riviera calories by ingredient


Introduction

Very fragrant and savory dinner. Super fast and simple. Serve over rice or noodles for a complete meal. Very fragrant and savory dinner. Super fast and simple. Serve over rice or noodles for a complete meal.
Number of Servings: 4

Ingredients

    2 Whole Skinless, Bones Chicken Breasts
    1 Tsp Cracked Pepper
    1 Lemon, zested and juiced
    (I just used 2 Tbls. good old fashioned Lemon Pepper)
    1 Tsp Sea Salt or what you prefer
    .5 Tbls Extra Lite Olive Oil
    2 Tbls I Can't Believe It's not Butter Spread
    3 Cloves Garlic
    2 Tbls Fresh Rosemary
    3 Large Fresh Basil Leaves
    5 Sprigs Fresh Parsley
    2 Cups Green Pepper Strips
    1 Cup Sliced Onion

Directions

Season chicken with lemon/pepper or cracked pepper mixed with lemon zest, and salt. Cut chicken into 1" strips.

Melt butter spread in pan with olive oil and juice from the lemon over medium heat. Saute garlic, herbs, onion slices, green pepper for 5 minutes.
Add chicken strips and stir fry for another 20 minutes until meat is fully cooked.

Pour over cooked noodles. Serve with a nice spinach and tomato salad.

Number of Servings: 4

Recipe submitted by SparkPeople user NOMO4ME.

Member Ratings For This Recipe


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    Incredible!
    1 of 1 people found this review helpful
    I omitted the salt and added half a glass of pinot grigio while cooking the onions. Everyone loved it! - 10/10/11


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    Incredible!
    1 of 1 people found this review helpful
    This was delicious. I followed the recipe to a tee but I did omit the salt based on others opionion. The flavor was wonderful it danced in my mouth and I wanted more but controlled myself. Will definately make this again. I put mine over white rice and stirred it all up. Oh my just sooooo goooood. - 3/30/10


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    Very Good
    Omitted salt and used 1.5 tbsp. butter instead of I Can't Believe It's Not Butter. Good! - 4/28/17


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    Very Good
    I'm basically a noncook. I followed this as is and enjoyed the meal. Served it over brown rice. - 10/15/12


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    pretty good!!! i must say just got done eating it! - 11/28/11


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    Going to try this tomorrow night.....we will see if the hubby likes it. Thanks! - 5/10/11


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    Incredible!
    I did alter the flavoring a bit by switching out the Basil & Parsley with Cilantro and the Bell Pepper with a Poblano Pepper. EXCELLENT! My husband even loved it and he tends to be picky! Definitely going to be a regular dish for me! - 7/8/10


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    Very Good
    Simple and tasty. Also good at room temperature as a salad (if there are any leftovers!) - 5/25/10


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    Very Good
    My husband and I really enjoyed this! I exchanged the green peppers for a red pepper and some asparagus. Yummy! - 3/8/10


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    Great! - 1/28/10


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    Very Good
    good and fast; I made it with thyme instead of rosemary and served with basmatti rice and spaghetti squash, yum - 1/22/10


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    Incredible!
    Awesome! I went looking for low carb & this hit the spot. Thanks! - 10/18/09


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    Very Good
    We used roasted red and yellow peppers and savory olives as well. Yum. - 10/4/09


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    I tried it and it was very good. I never ate Chicken Breast cooked this way. Although I did not use salt. - 8/31/09


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    Very Good
    My 8 yr old loved it. He actually patted me on the shoulder as if to say 'good job mommy'. - 7/20/09


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    Very Good
    I had this for dinner tonight and it was awesome. I also threw in some chopped up red potatoes(about 1 1/2 small red potato with skin) after the I took the chicken out of the pan and it tasted really good. I will definately keep this in my recipe book. - 10/23/08


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    Incredible!
    Tred this recipe last night & t was great! My entire family raved about it!! - 10/18/08

    Reply from NOMO4ME (10/18/08)
    I'm glad you liked my recipe. Thanks for your comment and hope you make it again.

    Marge