| Ingredients: |  |
| |
 |
4
boneless and skinless chicken thighs or breasts |
|
1
1/4 cups nonfat chicken broth |
|
|
|
1/2
cup small white onions |
|
1 tablespoon
Italian seasoning |
|
2
medium green bell peppers, seeded and sliced |
|
6
Kalamata olives, pitted and chopped |
|
Cooked rice
or noodles* (optional)
|
| Directions: |
| |
| 1. | Remove
extra fat from chicken.
|
| 2. |
Bring 1/4
cup of the broth in a large skillet to a boil then add chicken and cook until
browned on each side. Remove chicken and set aside. |
| 3. |
Add garlic,
onions, seasoning, bell peppers, olives and remaining broth to skillet and bring
to a boil and cook for 5 minutes. |
| 4. |
Add chicken
then reduce heat to medium. Cook for 15 minutes or until chicken is no longer
pink in the center of the thickest cut of the meat. |
| 5. |
Serve with
rice or noodles (optional) |
