Ingredients:
500g skinless, boneless chicken breasts, cut into 1-inch pieces
200g sliced mushrooms
100g diced onion
100g diced green bell pepper
100g diced red bell pepper
200g canned crushed tomatoes
50g tomato paste
100g low-sodium chicken broth
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
50g chopped fresh parsley
Instructions:
Preheat a large non-stick skillet over medium-high heat.
Add the chicken pieces and cook for 5-7 minutes, until browned on all sides.
Remove the chicken from the skillet and set aside.
Add the mushrooms, onion, and bell peppers to the skillet and sauté for 5-7 minutes, until tender.
Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Add the crushed tomatoes, tomato paste, chicken broth, oregano, basil, salt, and pepper to the skillet and stir to combine.
Return the chicken to the skillet and bring the mixture to a boil.
Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, until the chicken is cooked through and the sauce has thickened.
Remove the skillet from the heat and stir in the chopped parsley.
Serve hot with your choice of side dish.
Nutrition information (per serving):
Calories: 274
Fat: 4.4g
Carbohydrates: 18.8g
Protein: 39.7g
