Diabetic Chili Chicken



1 Tablespoon Virgin Olive oil;
1 Teaspoon Dried hot pepper flakes;
2 Clove Garlic; minced
12 Ounce Chicken breasts; skinned
3 Bell peppers; red green;
And boneless
yellow cut into strips;
3 Tablespoon Fresh lemon juice;
2 Medium Onions, sliced
1/4 Teaspoon Salt;
1 Teaspoon Cumin; ground
1/2 Teaspoon Black pepper;
1-1/2 Teaspoon Leaf oregano;
2 Tablespoon Fresh parsley; chopped
2 Teaspoon Fresh hot chili pepper or
.
In a large non-stick skillet, heat oil, add garlic and cook 1 minute. 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
ExCHANGES + 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
Home Cookin 4.8 Chapter: Diabetic
Servings: 4