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Loading...| 1/2 teaspoon salt | |
| 1/2 teaspoon ground black pepper | |
| 1/4 teaspoon paprika | |
| 1/4 cup Spanish olive oil | |
| 4 boneless skinless chicken breast halves ( about 1 1/2-pounds ) | |
| 2 large sweet green bell peppers , cut in 1/2-inch squares ( about 2 cups ) | |
| 2 large onions , cut in thin wedges ( about 2 cups ) | |
| 1 teaspoon minced garlic ( about 1 large clove ) | |
| 1 lb plum tomato , chopped ( about 2 1/2-cups ) | |
| 1 teaspoon chicken bouillon granule | |
| 1/2 cup jarred spanish piquillo pepper , cut in chunks can substitute 1/2 cup roasted red peppers | |
| 1/2 cup small pitted spanish green olives , sliced |
| 1. | In a small bowl, mix the salt, black pepper and paprika |
| 2. | Sprinkle the mixture over the chicken breast halves. |
| 3. | Heat a large, heavy skillet over medium heat. |
| 4. | Add the oil and swirl to coat. |
| 5. | Add the chicken; cook until golden brown on the outside. |
| 6. | Turn over; add the bells, onions, and garlic. |
| 7. | Cook until the chicken browns on all sides |
| 8. | Add the tomatoes, chicken bouillon granule, piquillo peppers, and olives. Cover and reduce heat to low |
| 9. | Simmer, stirring occasionally, until vegetables and chicken are tender. |
This recipe is highly nutritious and tasty
Contains essential vitamins and minerals
Easy and quick to prepare
Not suitable for individuals with olive or nut allergies
May be too spicy for some individuals
Chicken provides essential protein, vitamins, and minerals.
The vegetables and olives included in the recipe contain fiber and polyphenols, which are vital for digestive health and reducing inflammation.
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