Ingredients
1/2 pound boneless skinless chicken breasts, cubed1 teaspoon canola oil, divided1/2 cup chopped green pepper1/4 cup thinly sliced onion1/4 cup chopped celery1 garlic clove, minced3/4 cup sliced fresh mushrooms3/4 cup undrained diced tomatoes2 tablespoons chicken broth1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano1-1/2 teaspoons lemon juice3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil1/8 teaspoon salt1/8 teaspoon pepper1/8 teaspoon crushed red pepper flakesHot cooked riceMinced fresh parsley, optional
Preparation
In a Dutch oven, cook chicken in 1/2 teaspoon oil over medium-high heat until no longer pink, 6-8 minutes. Remove; set aside.
In same pan, cook green peppers, onion, celery and garlic in remaining 1/2 teaspoon oil until tender, 5-7 minutes. Add mushrooms; cook until liquid has evaporated. Stir in tomatoes, broth, oregano, lemon juice, basil and seasonings. Bring to a boil. Reduce heat; cook, covered, until slightly thickened and flavors are blended, 5-10 minutes.
Add chicken; heat through. Serve over rice; garnish with parsley if desired.
