Ingredients:
1 tbsp virgin olive oil
2 cl garlic, minced
3 bell peppers, red green; yellow cut int
2 medium onions, sliced
1 tsp cumin, ground
1 1/2 tsp leaf oregano
2 tsp fresh hot chili pepper or
1 tsp dried hot pepper flakes
12 oz chicken breasts, skinned and boneless
3 tbsp fresh lemon juice
1/4 tsp salt
1/2 tsp black pepper
2 tbsp 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
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
When chickens quit quarreling over their food they often find that there is enough for all of them. I wonder if it might not be the same
with the human race.
--------
MARQUIS, Donald
Chili Chicken Recipe provided by Recipes To-Go
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