Greek Season salt:
2 teaspoons of garlic salt,
2 teaspoons of lemon pepper,
2 teaspoons of oregano, and
2 teaspoons of dried mint
4 boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup flour
Greek seasoning salt, divided
1 teaspoon olive oil
1 large onion, sliced lengthwise
1 green pepper, cored, seeded, and sliced lengthwise into strips
3 Roma tomatoes, cut into eighths
3 tablespoons Kalamata olives, chopped
3 tablespoons feta cheese, crumbled
Dredge chicken in flour mixed with 4 teaspoons of Greek seasoning. Heat oil in a large skillet over medium heat and add chicken, sauteing for 3 to 4 minutes on both sides until cooked through. Remove chicken from pan and set aside.
Add onion to skillet and saute until tender, about 2 minutes. Add bell pepper and cook another 2 minutes. Return chicken to skillet and cook 1 to 2 minutes or until no longer pink, sprinkling with remaining Greek seasoning. Mix in tomatoes.
Remove from heat, sprinkle with olives and feta cheese and serve.
Makes 8 servings
Serving Size: 10-12 ounces
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Nutrients per Serving
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Calories: 195
Total fat: 5 grams (22% of calories)
Saturated fat: 1 gram
Cholesterol: 72 mg
Sodium: 828 mg
Carbohydrate: 8 grams (18% of calories)
Protein: 29 grams (61% of calories)
Dietary fiber: 1 gram
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Exchanges* per Serving
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Starch/Bread 0
Lean Meat 4
Vegetable 1
Fruit 0
Non-fat Milk 0
Fat 1/2
Other Carbohydrate 0
*Exchange amounts below 1/2 exchange are not shown. For more
information about exchanges visit our Dietary Exchange page.
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Weight Watchers Points
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4 points per serving
src:
http://www.24hourfitness.com/html/nutrition/recipes/