Chicken Pepper Skillet
Diabetic-friendly, spicy low-fat, low-sugar chicken, jalapeño and bell pepper stir-fry.
1 tablespoon vegetable oil
12 ounces skinless, boneless chicken breasts, cut into 1/2-inch strips
2 garlic cloves, finely minced
3 bell peppers (red green and yellow) cut into thin strips
2 medium onions, sliced
1 teaspoon ground cumin
1 1/2 teaspoon dried oregano leaves
2 teaspoons chopped fresh jalapeño peppers
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
Freshly ground black pepper to taste
- In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.
- Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, sliced onion, cumin, oregano, and chilies. Stir-fry for 2 to 3 minutes or until crisp tender.
- Add lemon juice, parsley, salt and pepper; toss to combine well and serve.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 174, fat 6 g, cholesterol 60 mg, carbohydrate 6 g, sodium 168 mg.
Food Exchanges: 3 Low-Fat Meat, 1 Vegetable.