Chili Chicken
Yield: 4 servings
1 tb Virgin Olive oil; 1 ts Dried hot pepper flakes;
2 cl Garlic; minced 12 oz Chicken breasts; skinned
3 Bell peppers; red green; -And boneless
-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 or
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;
Source: Light and Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy Obrion and her Meal-Master
441 tb Virgin Olive oil; 1 ts Dried hot pepper flakes;
2 cl Garlic; minced 12 oz Chicken breasts; skinned
3 Bell peppers; red green; -And boneless
-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 or
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;
Source: Light and Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy Obrion and her Meal-Master
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