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Chili chicken

Yield: 4 servings

Ingredients:

• 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

Instructions:

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

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