Southwestern Chicken Skillet

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

1. Sprinkle chicken with lemon juice; set aside. In a large skillet, saute garlic in oil for 1 minute. Add the peppers, onion, oregano, cumin and pepper flakes. Reduce heat; cover and simmer for 10 minutes.
2. Add the chicken, salt and pepper; cover and simmer for 10-15 minutes or until vegetables are tender and chicken is no longer pink. Sprinkle with cilantro.

chicken breasts, lemon juice, garlic, vegetable oil, sweet red peppers, sweet yellow peppers, onion, fresh oregano, ground cumin, red pepper, salt, pepper, fresh cilantro

Taken from www.tasteofhome.com/recipes/southwestern-chicken-skillet/ (may not work)