Print This Page - Close Window After Printing

Chili Chicken

1 Tablespoon Virgin Olive oil
1 Teaspoon Dried hot pepper flakes
2 Clove Garlic minced
12 Ounce Chicken breasts skinned boneless
3 Bell peppers red, green, yellow cut into strips
3 Tablespoon fresh lemon juice
2 Medium onions, sliced
1/4 Teaspoon salt
1 Teaspoon cumin ground
1/2 Teaspoon black pepper
1-1/2 Teaspoon leaf oregano
2 Tablespoon fresh parsley chopped
2 Teaspoon hot chili pepper

In a large non-stick skillet, heat oil, add garlic and cook 1 minute
Add bell strips, sliced onion, cumin, oregano, and chili pepper
Mix, cover, and cook over medium heat 10 minutes
Slice chicken in 1/2" strips and sprinkle with lemon juice
Add to vegetables and stir
Cook, covered, medium heat 10 minutes more stirring occasionally
Add salt and pepper and garnish with parsley

Food Exchange per serving: 3 LOW/FAT MEAT EXCHANGES + 1 VEGETABLE EXCHANGE
CAL 174 CHO 60mg CAR 6g PRO 23g SOD 168mg FAT 6g

Courtesy Light and Easy Diabetes Cuisine by Betty Marks

Serves 4