1 1/2 lbs boneless, skinless chicken breasts, sliced crosswise into 1/2-inch-wide pieces
3/4 tsp salt
1/2 tsp dried oregano
1/4 tsp freshly ground black pepper
2 tbsp extra-virgin olive oil
3 garlic cloves, peeled
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
1 medium yellow bell pepper, cut into thin strips
2 bunches arugula, each bunch trimmed and cut in half crosswise
2 tbsp balsamic vinegar
In a large bowl, toss the chicken with 1/2 teaspoon of the salt, the oregano, and the black pepper. In a large nonstick skillet, heat 1 tablespoon of the oil over low heat. Add the garlic and cook until fragrant, about 3 minutes. With a slotted spoon, remove the garlic and discard.
Increase the heat to medium. Add half of the chicken. Cook, turning occasionally, until golden brown and cooked through, about 4 minutes. With a slotted spoon, transfer to a plate. Repeat with the remaining oil and chicken.
Add all the bell peppers and the remaining 1/4 teaspoon salt to the skillet. Cook over medium heat, stirring frequently, until the peppers are crisp-tender, about 4 minutes.
Add the arugula and cook, tossing, until wilted, about 1 minute. Return the chicken to the pan, sprinkle with the vinegar, and toss to combine. Serve hot.
9 g fat
2 g saturated fat
41 g protein
8 g carbohydrate
2 g fiber
555 mg sodium
Adapted The South Beach Diet Super Quick Cookbook by Arthur Agatston, M.D. © 2010 by Arthur Agatston, M.D. By arrangement with Rodale, Inc., Emmaus, PA 18098.