Tuesday, March 5, 2013

ROAST CHICKEN BREASTS with PEPPERS


A quick-to-fix meal was on the menu for supper tonight.
While chicken was roasting in the oven, I prepared a stir fry
with peppers, green onions and mushrooms.
On the side was a serving of quinoa.


Some of the best things I make are centered around
fresh vegetables.


A stir fry can be reflective of your favorites or
whatever you happen to have on hand in the fridge.
It's fun to experiment.


ROAST CHICKEN BREASTS with PEPPERS

4 boneless skinless chicken breast halves
2 tsp. olive oil
½ tsp. salt
¼ tsp. dried oregano
¼ tsp. pepper

Place chicken breasts in baking pan; drizzle with olive oil and
sprinkle with seasonings.  Bake uncovered at 425 degrees for 20 to 25 minutes
or until a thermometer reads 170 degrees.

2 tsp. olive oil
1 large sweet red pepper, thinly sliced
1 medium sweet yellow pepper, thinly sliced
1½ cups sliced mushrooms
5 green onions, thinly sliced
1 garlic clove, minced
1 tbsp. cooking sherry

Heat oil in skillet; add peppers, mushrooms, onions and garlic.
Cook and stir over medium heat until crisp-tender.
Stir in sherry and continue cooking for 1 minute.
Season with salt and pepper to taste.
Serve with chicken breasts and quinoa or rice on the side.

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