TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 5 servings


  • 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

Nutritional Facts

1-1/2 cups: 202 calories, 8g fat (1g saturated fat), 50mg cholesterol, 285mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 20g protein.


  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. Yield: 5 servings.
Originally published as Southwestern Chicken Skillet in Country Woman January/February 2006, p8

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Virgo63 User ID: 6456522 207817
Reviewed Jan. 21, 2012

"quick easy and Delicious!"

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