Try this Chili Chicken recipe, or contribute your own.

Still searching for what to cook ?

Name: Chili Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 ts Dried hot pepper flakes;; 2 cl Garlic; minced; 3 tb Fresh lemon juice;; 1/2 ts Black pepper;; 2 md Onions, sliced; 1 ts Cumin; 12 oz Chicken breasts; skinned; 3 Bell peppers; red green;; 1 1/2 ts Leaf oregano;; 2 tb Fresh parsley chopped; 1 tb Virgin Olive oil;; 2 ts Fresh hot chili pepper or; 1/4 ts Salt;

Find the most delicious recipes here

INGREDIENTS

1 ts Dried hot pepper flakes;
2 cl Garlic; minced
3 tb Fresh lemon juice;
1/2 ts Black pepper;
2 md Onions, sliced
1 ts Cumin
12 oz Chicken breasts; skinned
3 Bell peppers; red green;
1 1/2 ts Leaf oregano;
2 tb Fresh parsley ; chopped
1 tb Virgin Olive oil;
2 ts Fresh hot chili pepper or
1/4 ts Salt;

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 Obrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

NOTES

Alert editor

Chili Chicken

1 ts Dried hot pepper flakes;
2 cl Garlic; minced
3 tb Fresh lemon juice;
1/2 ts Black pepper;
2 md Onions, sliced
1 ts Cumin
12 oz Chicken breasts; skinned
3 Bell peppers; red green;
1 1/2 ts Leaf oregano;
2 tb Fresh parsley chopped
1 tb Virgin Olive oil;
2 ts Fresh hot chili pepper or
1/4 ts Salt;

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 Obrion and her Meal-Master    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (94g)
Recipe Makes: 4 Servings

Calories: 130
Calories from Fat: 41 (32%)

Amt Per Serving		% DV

	Total Fat 4.6g	6 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 0.6g
Cholesterol 49.3mg		15 %
Sodium 203.1mg		7 %
Potassium 246.9mg		6 %
Total Carbohydrate 1.2g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 1g
Protein 19.9g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 130

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe