Tomato-Lime Chicken

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/2 onion, diced
• 1/2 green bell pepper, diced
• 1/4 cup all-purpose flour
• Salt and ground black pepper to taste
• 2 large skinless, boneless chicken breast halves, pounded thin
• 1/2 lime, juiced
• 4 roma (plum) tomatoes, diced
• 1 pinch dried oregano
• 2 tablespoons water (optional)
• 4 slices provolone cheese

Directions

Heat olive oil in a skillet over medium heat; saute onion and green bell pepper until tender, 5 to 10 minutes.

Mix flour, salt, and pepper together in a gallon-size resealable bag. Cut each pounded chicken breast in half and add to flour mixture; toss to coat.

Place coated chicken into skillet with onion mixture. Cook until chicken is browned, 3 to 4 minutes per side. Drizzle lime juice over chicken mixture.

Stir tomatoes and oregano into chicken mixture, cover skillet with a lid, and cook until tomatoes soften, sauce thickens, and chicken is no longer pink in the center, 5 to 10 minutes. Add water if needed. Top each piece of chicken with a slice of provolone cheese and serve with the tomato sauce.