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A serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
Pat the chicken breasts dry with paper towels. In a small bowl, combine the salt, black pepper, dried thyme, and dried oregano, then rub the mixture evenly over both sides of each breast.
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 5–6 minutes, until the undersides are deep golden and release easily from the pan. Flip and sear the second side for 4–5 minutes, until golden. Transfer the chicken to a plate and set aside — it will finish cooking in the sauce.
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