Source: dLife

Delicious chicken with the taste of Greece.

Servings

1 tsp olive oil
1 lb boneless skinless chicken breasts , all visible fat discarded
1 chopped green bell peppers , cut into 1-inch strips
2 medium shallots , peeled and quartered
14.5 floz Tomatoes, diced, with juice, canned , undrained
0.5 cup fat free reduced sodium chicken broth
2 oz pitted calamata olives , drained and coarsely chopped
1 cup fresh lemon peel , grated
2 tbsp fresh lemon juice
1 tsp oregano leaves , crumbled
0.25 tsp salt
0.25 tsp black pepper
0.12 tsp ground cumin

1 Over medium-high heat, heat a large nonstick skillet, and pour the oil into the skillet and swirl to coat the bottom.
2 Cook the chicken for 2 minutes, then, turn and cook for another 2 minutes.
3 Add the bell peppers and the shallots, then stirring occasionally, cook for 2 to 3 minutes, or until the vegetables are tender-crisp.
4 Stir in the remaining ingredients, then bring to a simmer.
5 Reduce the heat and simmer, covered for 25-30 minutes, or until the chicken is no longer pink in the center.

Serve with roasted potatoes and steamed green beans.