Spanish Pepper Chicken

By MaryEllen

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

Details

Servings 1
Adapted from blu175.mail.live.com

Preparation

Step 1

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. Makes 4 servings.

. . .
Nutritional Information
Amount per serving
Calories: 267
Calories from fat: 26%
Fat: 7.8g
Saturated fat: 2g
Monounsaturated fat: 2.4g
Polyunsaturated fat: 2g
Protein: 39.4g
Carbohydrate: 8.7g
Fiber: 1.9g
Cholesterol: 161mg
Iron: 2.8mg
Sodium: 609mg
Calcium: 40mg