Ingredients

The following ingredients have 4 Servings
  • 2-3 tbsp extra-virgin olive oil
  • 4 large boneless skinless chicken breasts, cut in half crosswise and patted dry ((about 225g | 8oz each) *(see note))
  • 1 of each red yellow and orange bell peppers (sliced)
  • 2 medium yellow onions (cut into large chunks)
  • 1 cup pitted green olives (I used almond stuffed)
  • 1/2 cup chicken broth
  • 1 tbsp fresh lemon juice
  • 1 tbsp sweet paprika
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt (I use Himalayan salt)
  • 1 tsp ground black pepper
  • 1/2 tsp crushed fennel seeds
  • 1/4 tsp whole celery seeds
  • 1/4 tsp cayenne pepper
  • Chopped fresh parsley
  • Cooked Orzo

Instruction

  • Combine all the spices together in a small bowl and mix until well combined; use about half of that spice mix to sprinkle the pieces of chicken on both sides.
  • Heat a few tablespoons of olive oil in a saute pan with fitting lid. Once hot, add the pieces of chicken and sear until nicely browned on both sides. Cover, lower the heat to medium-low and cook for about 15 minutes, or until the chicken registers 165°F on a meat thermometer. Remove the chicken, along with its cooking juices, to a plate.
  • Return the pan to the heat source, add the onions and cook for about 2 minutes, until they start to come apart and are slightly softened.
  • Add bell peppers, olives and remaining spice mix, toss and cook until the bell peppers are softened, about 3 minutes, then add the chicken broth and continue cooking for about 2 minutes or until the sauce has thickened slightly.
  • Return the chicken and cooking juices to the pan, put the lid back on and allow to rest for 5 minutes.
  • Garnish with chopped fresh parsley and serve with a side of cooked orzo, if desired.