Title: Chili Chicken #2
Categories: Diabetic Poultry Entree Vegetable Chili
Yield: 4 Servings

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

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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