Mediterranean Chicken Peperonata

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Prep Time: 10 mins | Cook Time: 40 mins | Serves: 4

Ingredients

• 4 chicken breasts, boneless and skinless, about 5 oz each

• 2 Tbsp olive oil, divided

• 1 medium onion, thinly sliced

• 1 yellow bell pepper, sliced

• 1 red bell pepper, sliced

• ½ c fresh parsley, minced

• 2 garlic cloves, minced

• 1 (14 oz) can diced tomatoes

• 6-8 oz chicken stock

• 1 Tbsp dried oregano

• 1 tsp sweet paprika

• 1 c cooked cannellini beans, mashed or pureed

• ½ c fresh basil leaves, chopped

Directions

1. In a large pot, heat 1 tablespoon olive oil on medium-high. Sear the chicken on both sides. Remove and set aside.

2. Heat another tablespoon olive oil, then add onion, peppers, parsley, garlic. Cook until onions are translucent, 3–5 minutes.

3. Add tomatoes, chicken stock, oregano, paprika. Then nestle the chicken and any juices into the mixture. Cover and simmer on low, about 30 minutes.

4. Mash or puree the beans, adding stock or water as needed. Stir the puree into the stew to thicken. Top with fresh basil and serve.

Nutrition: (per serving) Calories: 424 kcals | Total Fat: 8 g | Saturated Fat: 2 g | Sodium: 293 mg | Carb: 29 g | Protein: 28 g | Fiber: 6 g.

Providence Heart Guide 2021
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