|
Bell Pepper Rosemary Chicken
Author/Submitted by:
Servings: 3
Categories:
Chicken
/
Low-Carb
/
Main Dish
/
Vegetables
Ingredients: 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
Directions:
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.
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.
| 
