1 Lemon cut in half
400 g Chicken breasts
40 ml Weigh-Less Extra Virgin Olive Oil
100 g Onions chopped
100 g Green pepper chopped
Salt & Pepper
30 ml Cilantro chopped
170 ml Chicken broth
120 ml Extra Dry Crisp White Wine
400 g canned Pineapple cubed
2 Bananas cut in chunks
240 g Tomatoes cut in wedges
Squeeze lemon juice over the chicken. In a pot, heat olive oil over medium-high heat.
Add chicken, skin side down, and cook until brown, about 6 minutes.
Turn chicken and reduce heat to medium. Place onion and green pepper on top of chicken; cook about 10 minutes longer.
Place chicken on top of vegetables and sprinkles with salt, pepper, and cilantro. Pour chicken broth and wine overall and simmer, uncovered for about 10 minutes.
Add pineapple, bananas, and tomatoes; heat for about 5 minutes.
Serve with rice from the daily allowance.