• 1 Tbsp all-purpose flour
• 1⁄2 tsp dried marjoram or thyme
• 1⁄4 tsp black pepper
• 1⁄8 tsp salt
• 680g skinned, boned chicken breast halves
• 1 tsp olive oil
• 2⁄3 cup red bell pepper strips
• 1⁄2 cup red onion, vertically sliced
• 1⁄3 cup fat-free, less-sodium chicken broth
• 1 tsp white wine vinegar
• 1⁄4 cup crumbled feta cheese, divided
• Oregano sprigs (optional)

 

Method:​​​​​​​​​​
Spray a large nonstick skillet with cooking spray and place it over medium-high heat.

In a shallow dish, combine flour, marjoram/thyme, pepper and salt. Coat both sides of chicken with mixture.

 

Cook 8 minutes, turning halfway through. Set aside on a plate with a foil tent. Cook bell pepper, onion, broth and vinegar in the same pan for 5 minutes, stirring often. Transfer to a bowl, add 2 Tbsp. cheese, stir to combine.

​

Turn heat down to low, place chicken back in pan, top with 2 Tbsp. cheese, cover and cook 2 minutes. Serve with vegetables.