Average: 5 (1 vote)
Total time
1 hour
8 servings

2 ½ cups chicken fillet

1 ¾ cups tri-colored peppers

1 cup chicken stock

1 big onion

2 ripe tomatoes

1 teaspoon of sugar

¼ teaspoon oregano

¼ cup Extra Virgin Olive Oil

Fresh pepper

Fresh basil leaves

¾ cup feta cheese

10 Kalamata olives



  1. Cut the peppers and the onion in slices.
  2. Cut the tomatoes into small cubes and remove the seeds. 


  1. In a big steep frying pan, sauté the chicken fillets in 2 tablespoons of olive oil.
  2. Remove them from the pan and keep them warm. 
  3. In the same frying pan, add the peppers and onions and sauté them for two minutes, afterward add the chicken fillets previously prepared.
  4. Lowering the fire, add the stock, the tomatoes, the sugar, the oregano, the pepper and a little bit of salt, and let it boil in slow fire for approximately 35 minutes.
  5. Next, add the Kalamata Olives and the feta cheese, shake the pan and cover it for 5 minutes.
  6. Serve the dish with fresh basil and olive oil. 

Recipe and photo courtesy of GAEA


Calories: 200
Fat: 13g
Saturated Fat: 3.5g
Sodium: 300mg
Carbohydrate: 5g
Fiber: 1g
Sugars: 3g
Protein: 15g

Yield: 8 servings

How'd it Taste?

Lisa Burns

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