Spicy thai chicken #1

2 Servings

Ingredients

Quantity Ingredient
½ small Red Bell Pepper, chopped
2 tablespoons White Vinegar
¼ teaspoon Red Pepper Flakes
1 pack Equal
2 Chicken Breasts, skinned
Lime Wedges, for garnish

Directions

A perfect accompaniment to brown or white rice. This recipe can easily be doubled.

Puree red pepper with vinegar in a blender or food processor.

Pour into a saucepan, add red pepper flakes and bring the mixture to a boil.

Reduce to a simmer and cook for 3 minutes.

Remove from the heat and let the sauce cool.

When cooled, stir in the Equal. Broil chicken breasts for 10 minutes, or until browned; turn chicken and broil approximately 5 minutes more.

Place each chicken breast on a bed of rice. Divide spicy sauce and ladle over the top of the chicken.

Garnish with lime wedges and serve.

Yield: 2 servings

One Serving = 1 chicken breast, 4 ounces Calories: 195 Protein: 35 g Fat: 4 g Carbohydrate: 2 g Fiber: ⅕ g Cholesterol: 87 mg Sodium: 81 mg Potassium: 355 mg

Exchange: 4 Lean Meat

Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

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