Chicken with Bell Peppers

2 tablespoons vegetable oil
2 medium bell peppers — cut into 1/4-inch strips
1 small onion — chopped (1/4 cup)
1 clove garlic — finely chopped
1 pound skinless boneless chicken breasts — cut into 1-inch pieces
1 teaspoon salt
1/8 teaspoon pepper
1/2 lemon
4 cups hot cooked couscous
4 cups hot cooked rice
|Heat oil in 10-inch skillet over medium-high heat. Cook bell peppers,
onion and garlic in oil about 5 minutes, stirring occasionally, until
peppers are almost tender. Stir in chicken, salt and pepper. Cook about 8
minutes, stirring occasionally, until chicken is no longer pink in center.
Squeeze juice from lemon over chicken mixture. Serve with couscous.

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