Name: Tomato-Lime Chicken recipe
Ingredients: 1 tablespoon extra-virgin olive oil;½ onion, diced;½ green bell pepper, diced;¼ cup all-purpose flour;salt and ground black pepper to taste;2 large skinless, boneless chicken breast halves, pounded thin;½ lime, juiced;4 roma (plum) tomatoes, diced;1 pinch dried oregano;2 tablespoons water;4 slices provolone cheese

All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes

Ingredients

1 tablespoon extra-virgin olive oil ½ onion, diced ½ green bell pepper, diced ¼ cup all-purpose flour salt and ground black pepper to taste 2 large skinless, boneless chicken breast halves, pounded thin ½ lime, juiced 4 roma (plum) tomatoes, diced 1 pinch dried oregano 2 tablespoons water 4 slices provolone cheese

Nutrition Info

294.7 calories carbohydrate: 11.5 g cholesterol: 78.1 mg fat: 13.5 g fiber: 1.6 g protein: 31 g saturatedFat: 6 g servingSize: - sodium: 300.8 mg sugar: 2.8 g transFat: : - unsaturatedFat: : -

Directions

Heat olive oil in a skillet over medium heat, saute onion and green bell pepper until tender, 5 to 10 minutes.
Mix flour, salt, and pepper together in a gallon-size resealable bag. Cut each pounded chicken breast in half and add to flour mixture, toss to coat.
Place coated chicken into skillet with onion mixture. Cook until chicken is browned, 3 to 4 minutes per side. Drizzle lime juice over chicken mixture.
Stir tomatoes and oregano into chicken mixture, cover skillet with a lid, and cook until tomatoes soften, sauce thickens, and chicken is no longer pink in the center, 5 to 10 minutes. Add water if needed. Top each piece of chicken with a slice of provolone cheese and serve with the tomato sauce.

Recipe Yield

4 servings

Recipe Note

The lime juice in this recipe gives a nice kick to the rich and otherwise subtle flavors of the dish.

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