Harlequin Chicken
10 skinless, boneless chicken thighs
1 onion
1 each red, green, and yellow bell peppers
1 tablespoon sunflower oil
14 ounce canned chopped tomatoes
2 tablespoons chopped fresh parsley
pepper
Whole-wheat bread and salad to serve.
Using a sharp knife, cut the chicken thighs into bite-size pieces. Peel
and thinly slice the onion. Halve and seed the bell peppers and cut into
small diamond shapes. Heat the sunflower oil in a shallow pan, then
quickly cook the chicken and onion until golden. Add the peppers and cook
2-3 minutes, then stir in the canned tomatoes and chopped fresh parsley,
and season with pepper. Cover the pan tightly and simmer for approximately
15 minutes or until the chicken and vegetables are tender. Remove from the
pan and serve hot with whole wheat bread and salad greens.
Recipe Submitted By June
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