Greek Chicken with Tomatoes, Peppers, Olives, Feta

Lemon, mint, and a garnish of crumbled feta cheese bring the flavors of Greece to this easy chicken dish. If fresh Roma tomatoes aren't available, canned tomatoes will provide the same cancer-fighting nutrients and vivid color.

To make Greek seasoning salt, combine:

2 teaspoons of garlic salt
2 teaspoons of lemon pepper
2 teaspoons of oregano
2 teaspoons of dried mint

Ingredients:

4 boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup flour
8 teaspoons Greek seasoning salt, divided
1 teaspoon olive oil
1 large onion, sliced lengthwise
1 green pepper, cored, seeded, and sliced lengthwise into strips
3 Roma tomatoes, cut into eighths
3 tablespoons Kalamata olives, chopped
3 tablespoons feta cheese, crumbled

Directions

Dredge chicken in flour mixed with 4 teaspoons of Greek seasoning. Heat oil in a large skillet over medium heat and add chicken, sautéing for 3 to 4 minutes until cooked through. Remove chicken from pan and set aside.

Add onion to skillet and saute until tender, about 2 minutes. Add bell pepper and cook another 2 minutes. Return chicken to skillet and cook 1 to 2 minutes, sprinkling with remaining Greek seasoning. Mix in tomatoes.

Remove from heat, transfer to serving dish, and sprinkle with olives and feta cheese.

Serves 8. Approximate per serving: 210 calories; 9.5 grams of fat

This recipe and many more come from the ACS book, Celebrate! Healthy Entertaining for Any Occasion—available by calling 1-800-ACS-2345.