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    CHK: Chile Chicken


    Source of Recipe


    Light and Easy Diabetes Cuisine, Betty Marks

    * Exported from MasterCook *

    Chile Chicken

    Recipe By : Betty Marks
    Serving Size : 4 Preparation Time :0:20
    Categories : Chicken Diabetic

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 tablespoon virgin olive oil
    2 garlic cloves, minced
    3 bell peppers -- cut into strips
    -- (red, green, yellow)
    2 medium onions -- sliced
    1 teaspoon ground cumin
    1 1/2 teaspoons dried leaf oregano
    2 teaspoons fresh hot chile pepper -- finely chopped
    or
    1 teaspoon dried hot pepper flakes
    12 ounces boneless chicken breasts -- skinned
    3 tablespoons fresh lemon juice
    1/4 teaspoon salt
    1/2 teaspoon black pepper
    2 tablespoons fresh parsley -- chopped

    In a large nonstick skillet, heat oil; add garlic and cook 1 minute. Add bell pepper strips, sliced onions, cumin, oregano, and chile. Mix, cover and cook over medium heat 10 minutes.

    Slice chicken in 1/2-inch strips and sprinkle with lemon juice. Add to vegetables; stir. Cook, covered, over medium heat 10 minutes more, stirring occasionally. Add salt and pepper and garnish with parsley.

    Per serving: 174 calories, 60 mg cholesterol, 6 g carbohydrate, 23 g protein, 168 mg sodium, 6 g fat (1.2g saturated, 1.0 g poly, 3.4 g mono)

    Exchanges: 3 low-fat meat, 1 vegetable

    Source:
    "Light and Easy Diabetes Cuisine"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

    T(Cooking Time):
    "0:20"

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