This diabetic chili chicken is spicy and goes well with almost any dish. Fix it as the chicken in fajitas or fix it with a side dish of rice. If you have a spicy food lover in the family, this dish will be a hit with them. AND did you know that spicy food is known to be good for you? So eat up!
1 tablespoon Virgin Olive oil;
2 clove Garlic; minced
3 Bell peppers; red green; yellow cut into strips;
2 medium Onions, sliced
1 teaspoon Cumin; ground
1½ teaspoon Leaf oregano;
2 teaspoon Fresh hot chili pepper or
1 teaspoon Dried hot pepper flakes;
12 ounce Chicken breasts; skinned And boneless
3 tablespoon Fresh lemon juice;
¼ teaspoon Salt;
½ teaspoon Black pepper;
2 tablespoon Fresh parsley; chopped
1. 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.
2. 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 O'brion and her Meal-Master