Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Lemony Spanish Pepper Chicken




Source of Recipe


Magz






List of Ingredients



• 1 1/2 pounds boneless skinless chicken breast
  
• 1 1/2 teaspoons dried oregani
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 1/4 teaspoon paprika
  
• 1 1/2 cups red bell pepper strips
  
• 1 1/2 cups green bell pepper strips
  
• 1 tablespoon grated lemon rind
  
• 1/4 cup fresh lemon juice
  
• 1/2 cup fat free less sodium chicken broth
  
• 2 tablespoons ketchup
  






Instructions



1. Sprinkle the chicken with oregano, salt, pepper and paprika. Heat a large nonstick skillet coated with cooking spray over medium high heat. Add chicken abd saute 3 minutes or until lightly browned. Turn chicken over; top with bell peppers, lemon rind and lemon juice. Cover, reduce heat and simmer for 30 minutes or until chicken is done. Remove chicken from pan. Combine broth and ketchup in a small bowl. Stir ketchup mixture into pan; bring to a boil. Serve pepper mixture with chicken.
   
2. I usually omit the ketchup and cube up the chicken and just stir it in.
   
3. Yield: 4 servings
   WW Points: 4