Chicken & Pepper Skillet

South Beach Diet Friendly (Phase 1)
Adapted from

1 tbsp olive oil
12 oz boneless skinless chicken breasts, cut into 1/2-inch strips
2 garlic cloves, finely minced
3 bell peppers, cut into thin strips  (red, green, and yellow)
8 mushrooms, thickly sliced
1 medium onion, sliced
1 tsp ground cumin
1 1/2 tsp dried oregano
3 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
1/4 tsp salt
fresh ground black pepper
1 tomato, diced

In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.

Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, mushrooms, sliced onion, cumin and oregano. Stir-fry for 2 to 3 minutes or until crisp tender.

Add lemon juice, parsley, salt and pepper; toss to combine well and serve topped with tomato.

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