An easy chicken skillet gets a decidedly Greek flavor when red peppers, black olives and crumbled feta are added.
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken breast s (1 lb.)
1 Tbsp. oil
1/4 cup KRAFT Greek Vinaigrette Dressing
1/4 cup fat-free reduced-sodium chicken broth
1 onion, chopped
1 tsp. dried thyme leaves
1 red pepper, cut into strips
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
12 pitted black olives
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Let's Make It
Cook chicken in hot oil in large covered skillet on medium-high heat 4 min. on each side or until each breast is evenly browned on both sides.
Mix dressing, broth, onions and thyme until blended; pour over chicken. Bring just to boil; simmer on medium-low heat 3 min. or until chicken is done (165ºF).
Add red peppers, feta and olives; mix well. Cook 2 to 4 min. or until peppers are crisp-tender, stirring occasionally.
Add whole grains to your diet by enjoying any of these delicious entrées with a serving of hot cooked brown rice.
To save time, cut vegetables ahead of time and store in airtight container in refrigerator until ready to use.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.