You can use one green and one red pepper for this recipe instead of two green ones. Rinse and chop peppers and tomatoes; mince garlic and set aside. Rinse and cut the chicken into strips. Heat a nonstick skillet with olive oil to medium high and cook chicken 4-6 minutes until cooked; remove from skillet. In the same skillet saute the garlic, onions and peppers until soft. Mix in the chicken with curry and thyme and stir thoroughly to blend; add the chopped tomatoes. Cook for 1-2 more minutes until heated through.
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