Mexican-y Chicken

I took a few frozen chicken breasts out of the freezer early in the afternoon yesterday. I was originally planning to make the crockpot chicken I normally make, with pretty much these same ingredients listed below, but I didn't have the time for the crockpot to work its magic. Then I thought I'd marinade the chicken breasts and grill them, but when 6pm rolled around, the chicken was still pretty frozen. So I decided to just saute everything in a skillet and see how it turned out. It turned out well!

Ingredients:

• 2T olive oil
• 3 boneless, skinless chicken breasts, thinly sliced
• 3 cloves garlic, minced
• 1 large red onion, sliced
• 2 bell peppers (I used red and yellow), seeded and sliced
• 1 parsnip, peeled, sliced thinly
• 1/2 jalapeno, seeded and minced
• 1t cumin
• 1t paprika
• 1t oregano
• Sea salt, to taste
• Juice of 1/2 lime 

Instructions:

1. Heat 1T of the oil  in a large skillet.
2. Add the chicken to the skillet. Brown it. 
3. While the chicken is cooking, put the sliced parsnip in a microwave-safe dish, add a couple tablespoons of water, cover loosely, and  microwave for 1.5 minutes to soften.
4. When the chicken is browned, remove it from the skillet and set aside. (I put it on a plate lined with a paper towel.)
5. Heat the remaining 1T of oil. 
6. Add the garlic, onion, bell peppers, and jalapeno to the pan.
7. Saute for a few minutes 'til the onion is translucent. 
8. Drain the parsnips and add them to the pan. Mix all of the vegetables well. 
9. Return the chicken to the pan.
10. Add all of the spices and the lime juice. 
11. Stir, stir, stir.
12. Eat.