Chicken Pepper Skillet (Diabetic Friendly)

Annacia's Note:

I really enjoy stir frys and this one is really good with the addition of the lemon juice. I usually put this on brown rice. Easy, tasty and healthy!

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 tablespoon vegetable oil
• 12 ounces 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 teaspoon ground cumin
• 1 ½ teaspoons dried oregano leaves
• 3 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• ¼ teaspoon salt
• fresh ground black pepper

Directions:

1. 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.
2. 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.
3. Add lemon juice, parsley, salt and pepper; toss to combine well and serve.

Reviews

[Chef #196260]

I loved this. We didn't have mushrooms so included broccoli instead and found this to be absolutely delicious. Also mixed a little soy sauce and wasabi and dribbled over the top for extra zesty flavoring!

[Chef #1400452]

this was very good. I used rotisseri chicken breast which cut down on time. I will make this again.

[bmcnichol]

This was good and easy to make. I used a frozen blend of peppers and onion. I didn't have mushrooms. We all liked this but the rest of my family thought it needed some type of sauce as they thought it was a bit dry. I enjoyed it as is.