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

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