Summary

Ingredients

• 1 medium onion (s)
• 2 cloves garlic)
• 2 bell peppers, red and green
• 250 g mushrooms
• 2 tablespoon lemon juice
• 600 g chicken breast fillet (s)
• olive oil
• salt and pepper
• 400 g tomato (s), chunky, fresh or canned
• 1 teaspoon oregano

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Instructions

1. Chop 1 medium onion, cut 2 bell peppers into small pieces, and slice 250 g mushrooms. Immediately drizzle 2 tablespoon lemon juice over mushrooms to prevent discoloration.
2. Cut 600 g chicken breast fillets into bite-sized pieces. Heat olive oil in a large pan over medium-high heat. Fry chicken for 5 minutes until cooked through (internal temperature 74°C / 165°F). Season with salt and pepper and set aside.
3. In the same pan over medium-high heat, fry mushrooms for 3 minutes. Season with salt and pepper and remove from pan. Add more olive oil to the pan, then cook the onion over medium heat for 3-4 minutes until translucent. Add 2 cloves garlic and bell pepper pieces, then sauté for 3 minutes over medium heat.
4. Add 400 g tomatoes with juice to the pan and season with salt, pepper, and 1 teaspoon oregano. Simmer over medium heat for 10 minutes. Return the cooked chicken and mushrooms to the pan and cook over low heat for 10 minutes.