Warm a skillet, and lightly coat with EVOO. Cut the vegetables in
bite size pieces. For peppers I cut to around 3/4 inch squares,
mushrooms are cut vertically and onion is cut into 2 inch by 1/3
inch strips. Chicken is cubed. Spice the vegetables and chicken
with the same dry spices. Place chicken and vegetables into the
skillet at the same time, separately. Toss the chicken and
vegetables, allowing to brown, until the chicken is fully cooked.
During cooking, Splash vegetables with Worcestershire sauce as
needed for flavor. When the chicken is fully cooked, mix
together the chicken and vegetables and cook for a few more
minutes. When veggies and chicken are cooked to desired
tenderness, sprinkle with grated parmesan and let the cheese
cook until melted. Move the dish to plate and season with salt if
needed.
This is a great dish for a snack or side. IF it is going to be a
meal, it will need some source of carbs, such as rice or beans.
Garbanzo, red or black beans would be nice. Also, as a dinner,
double the amount of chicken. If eating it as a snack, no carbs
are needed, and keep the regular serving of chicken.
Originally Submitted
3/26/2016
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