Ingredients:
2 boneless, skinless chicken breast halves (about 1 ¼ pounds)
½ Tablespoon fresh, minced oregano
¼ teaspoon Sea salt
¾ teaspoon garlic, minced
1 fresh cayenne pepper, minced (or other pepper of similar heat-Fresno, Holland, Jalapeno)
½ medium green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
½ medium onion, thinly sliced
Directions:
Spray 12-inch nonstick skillet with cooking spray; heat over medium heat.
Place chicken breasts between two pieces of saran wrap and pound with a meat mallet or heavy sauté pan until chicken is of an even thickness.
Rub both sides of chicken with oregano, salt, and garlic. Cook in skillet 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
Spray same nonstick skillet with cooking spray; cook bell peppers and onion about 5 minutes sprinkling with remaining seasoning blend if any, stirring occasionally until crisp-tender.
Place chicken on serving plates, spoon vegetables over chicken.
Makes 2 servings
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