Chicken With Tomatoes, Peppers, and Feta

Photo: Cassandra

Ingredients

4 inches chicken breast fillets (2 breasts, each split half)

2 teaspoons extra virgin olive oil, divided

1/2 cup diced onion

1 clove minced garlic

1 bell pepper (any color), diced

8 ounces canned fire-roasted tomatoes

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon dried oregano

1/2 cup reduced fat feta cheese

salt and pepper, to taste

Preparation

Heat a large oven-proof skillet over medium-high heat. Season the chicken on both sides with salt and pepper, then add 1 tsp oil to the pan. Place the chicken in the hot pan and sear on each side for 5-8 minutes, or until the chicken is cooked through. Remove the chicken from the pan and set aside.

Heat the remaining oil in the pan, then add the onion, garlic, and bell pepper. Saute until the vegetables are tender, then add the tomatoes, cumin, coriander, oregano and some salt and pepper. Reduce the heat to medium and simmer 10 minutes.

Return the chicken to the pan and cover each piece with sauce and heat the broiler in the oven. Sprinkle over the feta cheese, then place the chicken under the broiler. Broil the chicken until the cheese softens and lightly browns.