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Bell Pepper Rosemary Chicken

Author/Submitted by:
Servings: 3
Categories: Chicken / Low-Carb / Main Dish / Vegetables

2  tablespoons  olive oil
1  pound  skinless boneless chicken breasts, cut into strips
1/2    red bell pepper, cut into strips
1/2    yellow bell pepper, cut into strips
1/2    green bell pepper, cut into strips
1    onion, cut into strips
1/4  cup  fresh lemon juice
1/2  teaspoon  dried rosemary, crushed
1/2  teaspoon  freshly ground pepper, or to taste
    garnish: freshly ground pepper, freshly grated parmesan cheese, toasted pine nuts
    egg noodles or rice, optional

1. Heat 1 tablespoon of the oil in a large nonstick skillet or saute pan over medium-high heat. Add the chicken; cook, stirring occasionally, for about 5 minutes, or until it is lightly browned and cooked through.

2. With a slotted spoon, transfer the chicken to a bowl and cover to keep warm.

3. Heat the remaining 1 tablespoon of oil in the skillet. Add the bell pepper and onion strips; cook, stirring occasionally, for about 5 minutes or until tender. Reduce the heat to medium; add the cooked chicken, lemon juice, rosemary, and pepper; stir gently for about 1 minute, or until heated through. Taste and adjust the seasoning. Serve this over egg noodles or rice (optional).

Advance Preparation: The pepper-chicken mixture may be made up to 1 day in advance; slightly undercook the peppers. Reheat and serve over freshly cooked noodles. Cut chicken into cut into 2-inch by 3/8-inch strips. Cut peppers into 3-inch by 3/8-inch strips. Cut onion into 3-inch by 1/4-inch strips.

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