Ingredients

3 medium red bell peppers, sliced into thin strips

1 medium onion, halved and thinly sliced

2 tablespoons olive oil

8 boneless, skinless chicken thighs, rinsed and patted dry

4 garlic cloves, finely chopped

3 tablespoons minced fresh basil

3 tablespoons thinly sliced green onions

½ cup Kalamata olives, halved and pitted

½ cup red wine

Salt and freshly ground black pepper, to taste

Preparation

1. Place peppers and onions in speed oven's glass tray. Drizzle with olive oil, mixing until coated. Spread in an even layer. Microwave on full power for 4 minutes. Remove tray from oven.

2. Place chicken thighs on top of the vegetables in the glass tray. Scatter garlic, basil, green onions, and olives evenly over the thighs. Pour the wine into the tray. Season liberally with salt and pepper. Slide glass tray into middle runners of oven. Select Broil mode, followed by Combination Broil. Set microwave power to the highest and the oven temperature to 400°F. Set Duration for 30 minutes and press Start. Add time as necessary until chicken is cooked through. Let the dish stand for 5 minutes before serving.

Add couscous, rice, or noodles for a complete meal.