Ingredients Jump to Instructions ↓

  1. 4 piece(s) Boneless, skinless chicken breast

  2. 1 medium red onion

  3. 1 large zucchini, roughly chopped

  4. 1 large red bell pepper, roughly chopped

  5. 2 piece(s) celery, roughly chopped

  6. 14 ounce(s) can diced tomatoes

  7. 3 tablespoon(s) red wine vinegar

  8. 3 teaspoon(s) Splenda

  9. 1 teaspoon(s) dried oregano

  10. 1 dash(es) salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Spray a medium skillet with cooking spray and heat over medium-high. Sear chicken breasts and cook for 5 minutes on each side, or until cooked through.

  2. Respray skillet, and add onion. Let cook until translucent, about 3 minutes. Add zucchini, bell pepper, and celery. Cook 5 minutes. Add tomatoes, Splenda, and salt to taste. Cook on medium for 10 - 15 minutes, stirring occasionally.

  3. Remove from heat and stir in vinegar, salt to taste. Plate caponata with seared chicken breasts over the top. Sprinkle some dried oregano over chicken for a pretty presentation!


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