Yield4 servings (serving size: 2 chicken thighs and 1/2 cup pepper mixture)
Ingredients
8 (6-ounce) chicken thighs, skinned
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Cooking spray
1 1/2 cups red bell pepper strips
1 1/2 cups green bell pepper strips
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons ketchup
Preparation
Sprinkle the chicken with oregano, salt, black pepper, and paprika. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and saute 3 minutes or until lightly browned. Turn chicken over; top with bell peppers, rind, and juice. Cover, reduce heat, and simmer for 30 minutes or until chicken is done. Remove chicken from pan. Combine broth and ketchup in a small bowl. Stir ketchup mixture into pan; bring to a boil. Serve pepper mixture with chicken.
Nutritional Information
Calories:267 (26% from fat)
Fat:7.8g (sat 2g,mono 2.4g,poly 2g)
Protein:39.4g
Carbohydrate:8.7g
Fiber:1.9g
Cholesterol:161mg
Iron:2.8mg
Sodium:609mg
Calcium:40mg
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