Quick Chicken Skillet Fry

By: Theresa Greenwell

Time for preparation: 30 minutes

Serves: 2



·         2 tsp olive oil

·         6-8 oz chicken breast (cut into strips)

·         1 cup sliced roasted red peppers
·         1/8 cup chopped onions
·         1 medium zucchini (cut into chunks)
·         1 medium squash (cut into chunks)
·         1 tbsp parsley

·         ½ – 1 tbsp oregano (to taste)

·         Black pepper and salt to taste

·         1 cup cooked brown rice, quinoa or couscous



  1. In a skillet over medium heat, cook chicken in olive oil.
  2. Added onions, red pepper strips, zucchini and squash to skillet.  Cook for approximately 6 minutes or until vegetables are soft but not mushy.  Stir constantly.
  3. Stir in parsley and oregano; continue to cook for 3-5 minutes. Remove from heat.
  1. Separate the cooked brown rice, quinoa or couscous into 2 portions (1/2 cup each) and put on 2 plates. Divide the chicken fry between the two plates and serve.