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Chili Chicken

poultry, soups, diabetic

1 tablespoon virgin olive oil
2 centiliter garlic; minced
3 bell peppers; red green; yellow cut int
2 medium onions, sliced
1 teaspoon cumin; ground
1 1/2 teaspoon leaf oregano
2 teaspoon fresh hot chili pepper or
1 teaspoon dried hot pepper flakes
12 oz chicken breasts; skinned and boneless
3 tablespoon fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon fresh parsley; chopped

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 O'brion and her Meal-Master

Yield: 4 servings

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