recipe:lemony spanish pepper chicken

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 Cooking Light Annual Recipes 2002, p.254