Diabetic Chili Chicken Recipe

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!

Chicken Chili Recipe

4 servings

Measure Ingredient

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

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