Chop the tomatoes.
Remove the oregano leaves from their stems and add them and the pepper to the tomato.
Pour the lemon juice over the chicken pieces and mix till thoroughly coated.
Heat the oil in a frypan and brown the chicken pieces on all sides.
Add the tomato mix, stir and put a lid on.
Simmer gently till the chicken is cooked through (about 10 minutes depending on their thickness)
If serving with pasta you can use a can of chopped tomatoes instead of the fresh ones to give more sauce for the pasta. I would also double the oregano and pepper too.
Fresh oregano is much better if you can get it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (164g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 41 (36%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 57.3mg||18 %|
|Sodium 64mg||2 %|
|Potassium 384mg||10 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 2.7g|
|Protein 14.4g||21 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 114
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