Chicken and Capsicum Casserole

Serves: 4

Recipe suitable for ketogenic weight loss


Wash the capsicums. Prepare by cutting them in half, scooping out the seeds.
Slice into strips. Heat half the oil in a large saucepan and cook the onion over
gentle heat until soft. Remove onion to a side dish.
Add remaining oil to pan. Add the chicken pieces and brown them on all sides,
cook for approximately 6-8 minutes. Return the onions to the pan, and add the
garlic. Pour in the wine and cook until liquid has been reduced by half.
Add the capsicums and stir until all mixture is well coated. Season to taste.
Stir in tomatoes. Lower the heat, cover the pan and cook for approximately 25-30
minutes. Casserole will be cooked when chicken is cooked and capsicums are soft.
Stir thoroughly before placing on serving dish.


• 1½ kg chicken breasts (skinless)
• 3 large capsicums (red, green and yellow)
• 2 large onions (finely diced)
• 2 garlic cloves (finely chopped)
• ½ cup dry white wine
• 4 x small ripe tomatoes (finely chopped)
• 6 Tbsps olive oil