Chicken and Peppers | Saladmaster Recipes

Ingredients

• 16 ounces chicken breast halves, boneless (450 g)
• 1/2 teaspoon black pepper, coarsely ground (2.5 mL)
• 1/4 teaspoon rosemary (1.25 mL)
• 1 small onion, processed, use Cone #4
• 1 large red bell pepper, seeded and cut into thin strips
• 1 large yellow bell pepper, seeded and cut into thin strips
• 2 tablespoons flat-leaf parsley, chopped (7.5 g)