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Southwestern Chicken Skillet


  • 1 pound boneless skinless chicken breasts, cut into strips
  • 3 tbsp. lemon juice
  • 2 garlic cloves, minced
  • 2 tbsp. vegetable oil
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  • 2 large sweet red peppers, julienne
  • 2 large sweet yellow peppers, julienne
  • 1 large onion, halved and thinly sliced
  • 2 tsp. minced fresh oregano or 3/4 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 to 1/2 tsp. crushed red pepper flakes
  • 3 tbsp. minced fresh cilantro


Sprinkle chicken with lemon juice, and set aside.

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 minutes.

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

Source: A friend Bev

By Raymonde from North Bay, Ontario


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