Sprinkle to combine:
Saute chicken in a large nonstick skillet with cooking spray over medium-high heat until lightly browned, about three minutes. Add:
Cover, reduce heat and simmer until chicken is fully cooked, about thirty minutes. Remove chicken from pan. Combine in a small bowl:
Add broth mixture to pan and bring to a boil.
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
recipe/lemony spanish pepper chicken.txt · Last modified: April 12, 2012 by Dave Leach