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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.


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

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recipe/lemony spanish pepper chicken.txt ยท Last modified: April 12, 2012 by Dave Leach

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