Categories: ***, Chicken, December2012, Faves, Healthy, Mexican, Peppers, SBF, T&T, Tex-Mex

Ingredients

• 1 lb skinless, boneless chicken breasts, cut into strips
• 3 Tbs lemon juice
• 2 garlic cloves, minced
• 2 Tbs vegetable oil
• 2 lg sweet red peppers, julienned
• 2 lg sweet yellowpeppers, julienned
• 1 large onion, halved and thinly sliced
• 2 tsp minced fresh oregano or 3/4 tsp dry
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp crushed red pepper flakes
• 3 Tbs minced fresh cilantro

Directions

1. Sprinkle chicken with lemon juice; set aside.

2. In a large skillet, saute garlic in oil for 1 minute. Add the peppers, onion, oregano, cumin, salt, pepper and pepper flakes. Reduce heat; cover and simmer for 10-15 minutes.

3. Add the chicken, cover and simmer for 10-15 minutes or until the vegetables are tender and the chicken is no longer pink.

4. Sprinkle with cilantro.

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