ATHENIAN CHICKEN AND SAUCE

Athenian Chicken and Sauce image

Very nice, light, greek chicken dish. This came from the diabetics life website. Dietary Exchanges 1 Fat, 1/2 Vegetable, 6 Very Lean Meat

Provided by ashlynn08

Categories Chicken Breast

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

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Ingredients

1 1/2 lbs boneless skinless chicken breasts, 4 pieces
1 tablespoon extra virgin olive oil
1/2 cup chopped fresh onion
1/4 medium green bell pepper, chopped, about 1/4 cup
2 garlic cloves, minced
3/4 cup reduced-sodium fat-free chicken broth
2 tablespoons fresh lemon juice
1 tablespoon fresh lemon peel, grated
1 teaspoon ground oregano
pepper (to taste)
8 jumbo black olives, pitted, canned, sliced

Steps:

Heat oil in a large pan and cook chicken until brown on both sides, about 5 minutes per side.
Add in the onion garlic and pepper and sauté until chicken is thoroughly cooked and vegetables are tender, about 5 minutes.
While chicken and vegetables are cooking, cook the broth, lemon juice, lemon peel, and oregano in a small pot; bring to a boil.
Continue cooking for about 5 minutes, broth should reduce down to about 1/2 cup.
Serve chicken topped with sauce and olives sprinkled on top.

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