MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Chili Chicken
  Categories: Diabetic, Poultry, Main dish, Vegetables, Chili
       Yield: 4 servings
  
       1 tb Virgin Olive oil;                   1 ts Dried hot pepper flakes;
       2 cl Garlic; minced                     12 oz Chicken breasts; skinned
       3    Bell peppers; red green;                 -And boneless
            -yellow cut into strips;            3 tb Fresh lemon juice;
       2 md Onions, sliced                    1/4 ts Salt;
       1 ts Cumin; ground                     1/2 ts Black pepper;
   1 1/2 ts Leaf oregano;                       2 tb Fresh parsley; chopped
       2 ts Fresh hot chili pepper or      
  
   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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