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Chicken-Pepper Skillet


  • 1 tablespoon vegetable oil
  • 12 ounces skinless, boneless chicken breasts, cut into 1/2-inch strips
  • 2 garlic cloves, finely minced
  • 3 bell peppers (red, green and yellow), cut into thin strips
  • 2 medium onions, sliced
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoon dried oregano leaves
  • 2 teaspoons chopped fresh jalapeno peppers
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • Freshly ground black pepper, to taste


  1. In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.
  2. Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, sliced onion, cumin, oregano, and chiles. Stir-fry for 2 to 3 minutes or until crisp tender.
  3. Add lemon juice, parsley, salt and pepper; toss to combine well and serve.

Makes 4 servings.

You can also replace the chicken in this dish with veal or turkey breast.

Nutrition information per serving: Calories 174, fat 6 g, cholesterol 60 mg, carbohydrate 6 g, sodium 168 mg

Food Exchanges: 3 Low-Fat Meat, 1 Vegetable

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