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Add a photoServings: 4
Ingredients
- 4 x boneless, skinless chicken breast halves
- 1 tsp grnd cumin
- 1 tsp dry oregano grnd pepper to taste
- 2 Tbsp. extra virgin olive oil
- 1 x clove garlic, chopped
- 1 sm red bell pepper, cut into thin strips
- 1 sm green bell pepper, cut into thin strips
- 1 sm yellow bell pepper, cut into thin strips
Directions
- Place chicken breasts between sheets of plastic wrap and lb. to 1/4 inch thickness. Sprinkle both sides of chicken with cumin, oregano and pepper to taste, pressing to make seasonings adhere.
- In large skillet, over medium-high heat, heat oil. Add in chicken; saute/fry 1 to 2 min per side or possibly till almost cooked through. Remove chicken to hot platter; keep hot.
- Add in garlic and pepper strips to drippings in skillet; stir-fry one minute. Reduce heat to medium-low; cover and cook 3 min or possibly till peppers are tender-crisp. Return chicken to skillet, spooning pepper mix on top. Cover and cook 3 to 5 min longer till vegetables are tender and chicken is completely cooked through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 4 servings | |
| Calories 122 | |
| Calories from Fat 67 | 55% |
| Total Fat 7.54g | 9% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 32mg | 1% |
| Potassium 195mg | 6% |
| Total Carbs 2.3g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.03g | 1% |
| Protein 11.11g | 18% |
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