Ingredients
Units
Scale
- 4 Chicken breasts, boneless and skinless
- 2 tablespoons Olive oil
- 1 Red onion, cut into slices
- 3 cloves Garlic, minced
- 1 Red bell pepper, sliced
- 1 Yellow bell pepper, sliced
- 1 cup Cherry tomatoes, halved
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Paprika
- Juice from 1 lemon
- Fresh parsley, chopped for garnish, to taste
- Salt and pepper, to taste
Instructions
- Prep the Chicken: Pat the chicken breasts dry and slice them into cutlets.
- Marinate the Chicken: Combine olive oil, salt, pepper, oregano, and paprika in a bowl. Coat the cutlets in the mixture.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat and sear chicken cutlets for 4-5 minutes on each side until golden and cooked through. Remove and set aside.
- Sauté Vegetables: In the same pan, sauté red onion and garlic, then add red and yellow bell peppers. Cook for 4-5 minutes.
- Add tomatoes and basil, cooking for an additional 2-3 minutes.
- Combine: Return chicken to skillet, squeeze lemon juice over, and mix. Garnish with fresh parsley before serving.
Notes
This dish pairs beautifully with quinoa or couscous and a fresh garden salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main course
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg