Tender chicken combined with onions, bell peppers and olives in a savory broth is superb! Serve with brown rice or whole wheat pasta.
4 boneless and skinless chicken thighs or breasts
1 1/4 cups nonfat chicken broth
3 cloves garlic, chopped
1/2 cup small white onions
1 tablespoon Italian seasoning
2 medium green bell peppers, seeded and sliced
6 Kalamata olives, pitted and chopped
Remove extra fat from chicken. 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.
Add garlic, onions, seasoning, bell peppers, olives and remaining broth to skillet and bring to a boil and cook for 5 minutes.
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.