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Chili Chicken

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Submitted by Marilynn

Spicy and tasty! If you don’t like spicy food, reduce the amount of chili flakes and hot chili peppers to your own taste.

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

1 15
TABLESPOON ML OLIVE OIL, EXTRA-VIRGIN
2 2
CLOVES CLOVES GARLIC
minced
3 3
EACH EACH SWEET BELL PEPPERS
cut into strips
2 2
MEDIUM MEDIUM ONIONS
sliced
1 5
TEASPOON ML CUMIN
ground
1 ½ 7.5
TEASPOONS ML OREGANO
2 1E+1
TEASPOONS ML HOT CHILI PEPPERS
1 5
TEASPOON ML RED PEPPER FLAKES
12 346.8
OUNCES ML/G CHICKEN BREASTS
3 45
TABLESPOONS ML LEMON JUICE
¼ 1.3
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped

Directions

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 ½ inch 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 268g (9.5 oz)
Amount per Serving
Calories 184 26% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 193mg 8%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 11%
Sugars g
Protein 37g
Vitamin A 11% Vitamin C 450%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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