Ingredients (per serving)
- powdered garlic
- 1/4 tsp. black pepper
- 1 boneless/skinless chicken breast
- 1 1/2 tsp. extra virgin olive oil
- 1/2 medium green bell pepper
- 1/2 medium red bell pepper
- 2 tbsp. chicken stock
- 1/2 cup tomatoes, diced
- Mix the black pepper and garlic in a large bowl (the garlic amount is up to you, I happen to love garlic so I use a lot)
- Slice the chicken into thin strips or bite-sized pieces; slice bell peppers into small strips
- Add chicken to garlic mixture and toss to coat
- Heat 1 tsp. of the oil over high heat in a skillet
- Add the chicken and stir-fry for 2-3 minutes (until cooked through); transfer to a clean plate
- Add remaining oil to skillet, turn heat down to medium-high
- Add bell peppers and stir-fry for 3-4 minutes (until they start to soften and brown slightly)
- Add tomatoes and stock, bring to a boil; reduce heat to low, cover and simmer for 3-4 minutes (until peppers are very tender)
- Return the chicken to the skillet, cover and simmer 3 minutes (until chicken is heated through and flavours blend)