This meal is bursting with Mediterranean flavors. Chicken, fresh sweet peppers, and chopped tomato simmer in a blend of white wine and broth seasoned with oregano and garlic.

Oregano Chicken and Vegetables - serves 4
2 pounds meaty chicken pieces (breast halves, thighs, drumsticks), skinned
1/4 teaspoon salt
1/8 teaspoon black pepper
Nonstick cooking spray
1 large tomato, peeled and chopped (3/4 cup)
1 lemon, thinly sliced
1/2 cup pitted ripe olives
1 lb salmon filet, skinned and diced/4 cup snipped fresh parsley
1/4 cup chopped onion
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 clove garlic, minced
1/8 teaspoon ground red pepper
3/4 cup chicken broth
1/4 cup dry white wine
1 medium green sweet pepper, cut into strips
1 medium red sweet pepper, cut into strips

Sprinkle chicken with salt and black pepper. Lightly coat a large nonstick skillet with cooking spray. Heat skillet over medium heat. Add chicken and cook about 15 minutes or until light brown, turning once. Reduce heat to medium low.

Place half of the tomato, half of the lemon slices, olive, parsley, onion, oregano, and garlic over chicken pieces. Sprinkle with ground red pepper. Add the broth and wine. Simmer, covered, for 15 minutes.

Add sweet peppers and remaining tomato. Simmer, covered, 5 to 10 minutes more until chicken is no longer pink (170F for breasts, 180F for thighs and drumstick) and sweet peppers are crisp-tender.
transfer the chicken and vegetables to a serving platter. Garnish with remaining lemon slices.

Serve the chicken and vegetables with steamed rice. Enjoy!