Stir half the oregano with the mustard and pepper; brush over the chicken. Heat half the oil in a nonstick skillet set over medium-high heat. Cook the chicken for 2 to 3 minutes per side or until golden. Transfer to a plate.
In the same skillet, heat the remaining oil over medium-high heat. Add the onion, green pepper, red pepper and mushrooms.
Cook for 8 to 10 minutes or until softened. Stir in the tomatoes, garlic powder, salt and the remaining oregano; bring to a boil. Return the chicken to the skillet. Simmer for 10 minutes or until the chicken is cooked through and the sauce is slightly reduced.
Serve with steamed broccoli or your favorite green vegetable.
Prepare a double batch and freeze half to have on hand for busy nights.
Double the recipe to serve 4.
Serving Size 1/2 recipe
Servings Per Recipe 2
Amount Per Serving (* % of Daily Value)
Total Fat7g (11%)
Saturated Fat 2g (10%)
Trans Fat 0g
Total Carbohydrate62g (21%)
Dietary Fiber 2g
Vitamin A 52%
Vitamin C 37%
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Kathy - Bel Air, MD
1/5/2015 7:18:47 PM
I tried this dish tonight. It yield 2 very generous servings. It was very good. My husband ate every bit.