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How to make it

  • I prepared this in the morning for fast evening preparation, allowing the chicken breasts and the vegetables to marinate in their own spices.
  • Using meat mallet, pound chicken between plastic wrap to 3/8 inch thickness See Photo. Place chicken in glass dish; squeeze lime juice over all, and coat with soy sauce See Photo. Set aside.
  • Cut celery on angle 1/8 inc thick and 2 inches long. Cut red and green pepprs and onion into long thin strips See Photo. Using peeler, peel carrot in to long thin strips See Photo. Combine vegetables with cumin, chili powder and lemon pepper and set aside. See Photo
  • Broil or barbecue chicken until no longer pink, 4 to 5 minutes on each side (I used my George Foreman grill, 9 minutes) See Photo
  • Meanwhile, cook vegetables in nonstick skillet or heavy bottomed skillet with 2 teaspoons canola oil See Photo. Cook vegetables, stirring, until hot. Stir in chicken broth, cook until vegetables are tender, about 8 minutes. Serve over chicken.
Pounding the meat between parchment, flat side.   Close
Squeezing lime over the chicken.   Close
Using the peeler for carrot strips.   Close
Curl your fingertips to keep them. Sharp knife! I picked leeks instead of onions.   Close
Vegetables tossed with spices, set aside.   Close
Stir-fry with a whisk. I use a heavy bottomed stainless steel pan.   Close
Chicken grilled from my George Foreman; cutting it pretty.   Close

Reviews & Comments 2

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  • mandy 8 years ago
    I made this the other night for dinner. It was great! My family loved it! Thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    love the green peppers in this one high5 thanks
    Was this review helpful? Yes Flag

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