| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Diabetic, Poultry, Main dish, Vegetables, Chili |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Virgin Olive oil; |
| 2 |
cl |
Garlic; minced |
| 3 |
|
Bell peppers; red green; yellow cut into strips; |
| 2 |
md |
Onions, sliced |
| 1 |
ts |
Cumin; ground |
| 1 1/2 |
ts |
Leaf oregano; |
| 2 |
ts |
Fresh hot chili pepper or |
| 1 |
ts |
Dried hot pepper flakes; |
| 12 |
oz |
Chicken breasts; skinned And boneless |
| 3 |
tb |
Fresh lemon juice; |
| 1/4 |
ts |
Salt; |
| 1/2 |
ts |
Black pepper; |
| 2 |
tb |
Fresh parsley; chopped |
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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“Don’t wait for six strong men to take you to church.”