Start with heating olive oil in a large skillet on medium high heat.
Add the chopped chicken breast and season with garlic salt, pepper, and cayenne pepper according to taste. Cook until lightly browned and cooked through. Take it out of the skillet with a slotted spoon and place it aside (cover to keep warm)
Add a little more olive oil to the skillet for vegetables.
Add the bell peppers and onion and saute with salt and pepper until onion is translucent and bell peppers are tender.
Add cooked chicken back to skillet and stir.
Add lemon juice and rosemary and heat through. (You may add a little more pepper for extra spiciness at this point)
Serve on top of rice or noodles.
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|Serving Size: 1 Serving (284g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 26 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 68.4mg||21 %|
|Sodium 129.4mg||4 %|
|Potassium 600mg||16 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 9.3g|
|Protein 28.7g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 188
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