Ingredients:
- 2 tablespoons olive oil
- 12 ounces boneless, skinlesschicken breast halves, cut into 2-inch by 3/8-inch strips
- 1 red bell pepper, cut into 3-inch by 3/8-inch strips
- 1 yellow bell pepper, cut into 3-inch by 3/8-inch strips
- 1/2 green bell pepper, cut into 3-inch by 3/8-inch strips
- 1 medium onion, cut into 3-inch by 1/4-inch strips
- 1/4 cup fresh lemon juice
- 2 teaspoons minced fresh rosemary
- 1/2 teaspoon freshly ground pepper, or to taste
Directions:
Heat half of the oil in a large nonstick skillet or sauté pan over medium-high heat. Add the chicken; cook, stirring occasionally, for about 5 minutes, or until it is lightly browned and cooked through.
With a slotted spoon, transfer the chicken to a bowl and cover to keep warm.
Heat the remaining oil in the skillet. Add the bell pepper and onion strips; cook, stirring occasionally, for about 5 minutes or until tender. Reduce the heat to medium; add the cooked chicken, lemon juice, rosemary, and pepper; stir gently for about 1 minute, or until heated through. Taste and adjust the seasoning.
Not allowed to cook onions in Phase 1. Looks like a good meal though.
The recipes I post aren’t necessarily phase specific, and if mistakenly posted that that is a phase 1 recipe I’ll remove the notation.
I figured that out after reading through the rest of the recipes, hehe – sorry about that. Your site is an amazing resource!