Chicken Pepper Skillet (Diabetic Friendly)

From: Uh Oh Maggie is Cooking

On Jan 16, 2008

Excellent recipe yummy enough that being healthy is just a nice bonus. The oregano plus cumin plus lemon all really blend wonderfully while each definitely maintaining their own distinctive flavors. Thick cut mushrooms were an excellent suggestion, too. I have to agree that prep time took me quite a bit longer because of all the cutting, but much of that can be done in advance. Cooking time, too, took a little longer for the veggies to get cooked to that perfect crisp tender state, and next time I'll add the cumin and oregano before the veggies just to make it a little easier to blend them in since there is so much volume. This is a keeper that I'll make again and again.

From: Shamrockluver

On Oct 25, 2007

I make this all the time. We are on the south beach diet and with this recipe it does not feel like a diet at all. We top with light sour cream and part skim mozzerella cheese and it is awesome.. Great way to get in your veggies..

From: Rifka

On Sep 25, 2007

Very good recipe. I would make this again. It took me a while for prep though because I had to cut up everything. So I wouldn't agree with only 7 min prep unless everything was already cut up.

From: Lainey6605

On Jan 30, 2007

I am trying to eat healthier these days and with recipes like this it won't be hard to do. I added more mushrooms because I love them and I only used red and green peppers, but it was delicious nonetheless. I served it with brown rice. I loved the lemon flavor. It can't get much better than tasty and healthy in my book! Thanks, Annacia.