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    Chili Chicken

    Source of Recipe

    Light and Easy Diabetes Cuisine by Betty Marks

    Recipe Introduction

    Yield: 4 servings

    List of Ingredients

    1 tb Virgin Olive oil;
    1 ts Dried hot pepper flakes;
    2 cl Garlic; minced
    12 oz Chicken breasts; skinned-And boneless
    3 Bell peppers; red green;-yellow cut into strips;
    3 tb Fresh lemon juice;
    2 md Onions, sliced
    1/4 ts Salt;
    1 ts Cumin; ground
    1/2 ts Black pepper;
    1 1/2 ts Leaf oregano;
    2 tb Fresh parsley; chopped
    2 ts Fresh hot chili pepper

    Recipe

    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 1/2"
    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;


 

 

 


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