Source: dLife

Greek inspired chicken covered with a lemony sauce.

Servings

1 lb boneless skinless chicken breasts , 4 pieces
1 tbsp extra virgin olive oil
0.5 cup fresh chopped onion
2 oz chopped green bell peppers
0.75 cup low sodium chicken broth
2 tbsp fresh lemon juice
1 tbsp fresh lemon peel , grated
1 tsp ground oregano
8 large black olives, canned , sliced

1 In large pan, over medium heat, add oil and chicken. Cook 5 minutes per side, or until brown.
2 Add onion and pepper, sauté until chicken is thoroughly cooked and vegetables are tender, about 5 additional minutes.
3 In small pot, add broth, lemon juice, lemon peel, and oregano. Bring to boil.
4 Continue cooking 5 minutes, until broth reduced to about 1/2 cup.
5 Move chicken to serving plates, topped with sauce and sliced olives.