I’ve been trying to add our family’s favorite recipes (with photos, when they don’t frighten you), to my Recipes Page. One thing you can count on is that all these recipes are easy, since I find it difficult to cook with children attached to my legs. Most are relatively quick, and all are our “favorites” so they make the Meal Plan rotation often.
This chicken recipe comes from a book that’s unfortunately out of print, called Better Homes and Gardens Big Book of Healthy Family Dinners. I found this book at the library years ago and ended up using so many of the recipes that I bought the book from Half.com. Usually, BHG puts their recipes up at their website, but this one isn’t there, which is why I’m posting it below. This is a very easy meal with great flavors, and it’s one of our family favorites (even the kids love it):
Chicken, Peppers and Potatoes
12 oz. skinless, boneless chicken breast
Nonstick spray coating
2 cups diced potatoes (I leave the skins on, because I’m lazy)
1 7-oz jar roasted red sweet peppers, drained and diced
1/2 cup reduced-sodium chicken broth
1 1/2 tsp dried basil, crushed
1 1/2 tsp dried oregano, crushed
1/8 tsp salt
1/8 tsp black pepper
2 tbsp sliced pitted ripe olives
Fresh oregano (optional)
1. Rinse chicken; pat dry with paper towels. Cut into 1-in pieces. Spray an unheated large skillet with nonstick coating. Preheat over medium-high heat. Add chicken. Cook and stir for 4-5 minutes or until tender and no longer pink. Remove from skillet. Set aside.
2. Add uncooked potatoes, sweet peppers, chicken broth, basil, oregano, salt, and black pepper to the skillet. Bring to boiling; reduce heat. Simmer, covered, about 7 minutes or until potatoes are just tender.
3. Stir in the chicken and olives. Heat through. If desired, garnish with additional fresh oregano.
Makes 4 servings.
To keep this frugal, I buy my roasted red peppers at Trader Joe’s (they’re half the price than the grocery store), use potatoes when they’re on sale, and chicken from my Cooking Ahead prep. I do use a whole small can of olives, because my kids love them. I usually serve this with something green, like peas, and it’s a very pretty meal.
Hmmph. We ate this last night and I forgot to take a photo–sorry!
