4 portions boneless chicken breast, skinned & cut into 1/2" strips
2 tbsp. lemon juice
4 lg. fresh bell peppers, use red, yellow, purple or deep green peppers (or any combination)
4 tbsp. salad oil or very light olive oil
2 cloves garlic, finely chopped
2 lg. onions, finely sliced
1 tsp. whole or 1/2 tsp. ground cumin seed
1 1/2 tsp. fresh or 1 tsp. dried oregano
1 1/2 tsp. finely chopped fresh hot chili pepper or 1/2 tsp. dried hot pepper flakes
1/2 tsp. salt (or to taste
1/4 tsp. freshly ground pepper
2 tbsp. finely chopped fresh parsley

Sprinkle chicken strips with lemon juice and set aside. Cut peppers in half and remove seeds and ribs. Cut into 1 1/2 inch wide strips. In a large skillet, heat the oil. Add garlic and cook 1 minute on moderate heat.

Add the pepper strips, sliced onion, cumin, oregano and chili pepper. Stir the vegetables to coat evenly with oil. Cover and cook over medium heat for 10 minutes. Uncover pan, stir mixture. Add chicken strips and stir to distribute them evenly in the vegetable mixture. Cover skillet again and cook gently for 10 more minutes. Uncover; chicken should be cooked through and vegetable mixture should be tender and very aromatic. Add salt and pepper to taste. Sprinkle with chopped parsley and serve. Serves 4.