Chili Chicken

1 tb Virgin Olive oil;

2 cl Garlic; minced

3 Bell peppers; red green;

-yellow cut into strips; 2 md Onions, sliced

1 ts Cumin; ground

1 1/2 ts Leaf oregano;

2 ts Fresh hot chili pepper or

1 ts Dried hot pepper flakes;

12 oz Chicken breasts; skinned

-And boneless 3 tb Fresh lemon juice;

1/4 ts Salt;

1/2 ts Black pepper;

2 tb Fresh parsley; chopped

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 1/2" 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. Serve with "Hash Browns Potatoes" Food Exchange per serving: 3 LOW/FAT MEAT ECHANGES + 1 VEGETABLE EXCHANGE CAL: 174 CHO: 60mg; CAR: 6g; PRO: 23g; SOD: 168mg; FAT: 6g; Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'brion and her Meal-Master