The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 4, 2009
This is great but I agree with others that garlic powder should be used instead of garlic salt. It was still yummy even though it was a bit too salty! I used chicken strips instead of cutlets, to make it more "fajita" -like. Also used about 2/3rds of a large can of diced tomatoes (drained) in place of regular tomatoes. Turned out pretty good!
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Meg
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Cooking Level: Beginning

Home Town: Queens, New York, USA
Living In: Long Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 3, 2009
Perfect. So flavorful and healthy too!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 22, 2009
THis was tasty and juicy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 19, 2009
I had been meaning to try this recipe for about a year, and I'm glad I finally did. After reading some of the reviews, I doubled the rub. The only other significant change to the recipe I would make is leaving out the green pepper. It didn't seem to "go" with the dish.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 10, 2009
This is a really good recipe! I changed Garlic Salt to Garlic Powder, and omitted the salt all together. Otherwise this is fantastic!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 12, 2009
I liked this and it tasted good but there was not even NEAR enough of the oil mix for a good coating of the veggies and chicken so I would double the amount. Also, I would add more garlic then what it calls for. The overall flavor is nice but VERY calm and I generally like a little more pizzaz.
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Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 3, 2009
This was very good and made a nice presentation at dinner.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 23, 2009
This was okay. I gave it a four because my husband and father liked it but I didn't care for it. There was a certain herb that stood out that I really didn't like. Maybe it was the old bay seasoning.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 1, 2009
So easy and tasty! Used rotel for a little added kick!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 12, 2009
I made this recipe for 3 and here's what I did: I sauteed about 4 crushed and chopped garlic cloves with a tbsp extra v-olive oil and half a diced yellow onion. I added 1/2 diced tomato (I'm not a fan of tomatoes), 1/4 diced green pepper, 1/4 diced yellow pepper, 1/4 diced red pepper and 3 chicken breasts cubed. I poured a packet of sazon seasoning, 1/4 a cube of chicken & tomato bouillon, 1/2 cup of water, 1/2 tsp black pepper and a sprinkle of cayenne pepper and let cook covered over low heat for about another 15 minutes, mixing occasionally, then 10 minutes under medium heat, adding a little water so that it doesn't dry out. Note: I chopped and diced as I went so there are stages, so when I say "another 15 minutes" I mean after all is in together. It came out juicy and very flavorful, will definitely make again!
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Cooking Level: Intermediate

Home Town: Miami, Florida, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 10, 2009
This was a very delicious, light recipe. I will make this again!
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Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA
Living In: Paris, Île-De-France, France

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 5, 2009
We eat this at least once a week. Thank you Lisa for a spectacular and healthy dinner!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Photo by Trisha
Reviewed: Dec. 13, 2008
It was very good. Might even work if you cut it up and put in a tortilla with some toppings like letuce or cheese w/ sour cream! Im going to try that next time.
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 7, 2008
Very good. We used the veggies and juice as "bruchetta" for our crusty bread. Yum! Yum!
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Jen
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Cooking Level: Expert

Living In: Ellsworth, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 5, 2008
Followed this recipe to the T. It was great. Even made it with crusty bread. After all those veg are baked in and reduce down they make a great dipping sauce with the bread. Thanks for a great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 28, 2008
Okay so I did make a few changes due to what I had (I thought I had everything except Old Bay when I started making it). I didn't have olive oil so I used canola oil, I don't know what old bay is so omitted it (another reviewer omitted it also so I figured I'd be okay) and I don't have chives so it got omitted it too. I have to agree with another reviewer that it is a lot of vegetables but hey they are good for you! The result: my husband kept raving about it and my two year old actually ate her vegetables!!! I tried mine with adobo and even though it added more salt it was still good. I liked both ways. We ate it over rice, which seemed to help take away some of the spiciness of it. I would like to try it again in the future and use olive oil, chives and old bay! This is a good healthy meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 10, 2008
sooo good. simple, diet friendly, freezes well and you can easily substitute or add other ingredients. i make this almost every week.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 6, 2008
I have made this at least a dozen times, and it never fails to impress my guests. The chicken always comes out incredibly moist, and the vegetables work nicely with a brown rice or hearty bread. Easy, healthy, and very tasty!
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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Reviewed: Feb. 17, 2008
Excellent and healthy recipe! I only had red and orange baby sweet peppers so that is what I used, but I think that the more pronounced flavor of a green pepper would have been nice. I served this with Fast and Easy Spinach with Shallots, and it was a very good combination.
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 19, 2008
This dish is quite good, however, I made it according to directions the first time and found it to be way too peppery. I will cut the black pepper down to 1/2 tsp. next time. Also followed others suggestion of switching garlic salt for garlic powder and glad I did, otherwise may have been too salty. I would also suggest using a small to medium red onion as in my dish the onion was slightly overpowering.
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