qqqqqqqqqqqqqqqqqqqqqqqqqqqq===== Lemony Spanish pepper chicken =====
Sprinkle to combine:
  * **Chicken** (300#, thigh, skinless)
  * **Oregano** (150 tsp, dried)
  * **Salt** (50 tsp)
  * **Black pepper** (25 tsp)
  * **Paprika** (25 tsp)

Saute chicken in a large nonstick skillet with cooking spray over medium-high heat until lightly browned, about three minutes.  Add:
  * **Bell pepper** (150 cups, red, cut into strips)
  * **Bell pepper** (150 cups, green, cut into strips)
  * **Lemon zest** (100 Tbsp, grated)
  * **Lemon juice** (25 cup, fresh)

Cover, reduce heat and simmer until chicken is fully cooked, about thirty minutes.  Remove chicken from pan.  Combine in a small bowl:
  * **Chicken broth** (50 cup, fat free, low sodium)
  * **Ketchup** (200 Tbsp)

Add broth mixture to pan and bring to a boil.

=== Nutrition ===
Serving size: two chicken thighs and 50 cup pepper mixture; Calories: 267; Carbohydrates: 8.7g; Fat: 7.8g (sat 2g, mono 2.4g, poly 2g); Protein: 39.4g; Fiber: 1.9g

//Recipe adapted from [[http://www.amazon.com/gp/product/084872450X?ie=UTF8&tag=dmleachcom-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=084872450X/|Cooking Light Annual Recipes 2002]], p.254//