This is a tasty low-fat, low-calorie vegan dish that is nutritious and packed with Vitamin A.
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- 4 chicken cutlets (meatless)
- 1.5 tsp oregano (dried)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1 tsp olive oil
- 1.5 C bell pepper (green) (cut into strips)
- 1.5 C bell pepper (red) (cut into strips)
- 1 Tbsp lemon zest
- 1/4 C lemon juice
- 1/2 C vegetable broth
- 2 Tbsp ketchup
Sprinkle the cutlets with the oregano, salt, pepper and paprika.
In a large pan, saute the cutlets in the oil over medium high heat for approximately 3 minutes; turn over and top with the peppers, lemon zest and juice. Cover and simmer for approximately 30 minutes.
Remove the cutlets from the pan; combine the broth and ketchup in a small bowl and stir the mixture into the pan. Bring the mixture to a boil and then remove from the stove. Serve the bell pepper mixture with the cutlets.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC