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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;