Chili chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Virgin Olive oil; |
| 2 | cloves | Garlic; minced |
| 3 | Bell peppers; red green; yellow cut into strips; | |
| 2 | mediums | Onions, sliced |
| 1 | teaspoon | Cumin; ground |
| 1½ | teaspoon | Leaf oregano; |
| 2 | teaspoons | Fresh hot chili pepper or |
| 1 | teaspoon | Dried hot pepper flakes; |
| 12 | ounces | Chicken breasts; skinned And boneless |
| 3 | tablespoons | Fresh lemon juice; |
| ¼ | teaspoon | Salt; |
| ½ | teaspoon | Black pepper; |
| 2 | tablespoons | Fresh parsley; chopped |
Directions
In a large non-stick skillet, heat oil, add garlic and cook 1 munute.
Add bell strips, sliced onion, cumin, oregano, and chile. Mix, cover, and cook over medium heat 10 minutes. Slice chicken in ½" strips and sprinkle with lemon juice. Add vegetables; stir. Cook, covered, medium heat 10 minutes more. Stirring occasionally. Add salt and pepper and garnish with parsley. Serve with "Hash Browns Potatoes" Food Exchange per serving: 3 LOW/FAT MEAT ECHANGES + 1 VEGETABLE EXCHANGE CAL: 174 CHO: 60mg; CAR: 6g; PRO: 23g; SOD: 168mg; FAT: 6g;
Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'brion and her Meal-Master