Ingredients
2 tablespoon olive oil
4 cups bell peppers (sliced into strips)any color
2 cup red onion (sliced into strips)
2 medium jalapeno pepper; minced
2 large tomato; chopped
2 tablespoon Mexican seasoning blend (or spices of your choice)
1/2 cup chicken broth
4 tablespoons lemon juice
2 tablespoon ketchup
24 ounces chicken; chopped
Preparation
In a large skillet over medium heat, cook the bell peppers, onion and jalapeno in the oil for about 3 minutes. Stir in remaining ingredients and continue to cook another 10 minutes or until the peppers are tender. Serve with brown rice.
