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