Lemony Spanish Pepper Chicken

Lemony Spanish Pepper Chicken Recipe
Randy Mayor; Melanie J. Clarke


4 servings (serving size: 2 chicken thighs and 1/2 cup pepper mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 267
Caloriesfromfat 26 %
Fat 7.8 g
Satfat 2 g
Monofat 2.4 g
Polyfat 2 g
Protein 39.4 g
Carbohydrate 8.7 g
Fiber 1.9 g
Cholesterol 161 mg
Iron 2.8 mg
Sodium 609 mg
Calcium 40 mg


8 (6-ounce) chicken thighs, skinned
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Cooking spray
1 1/2 cups red bell pepper strips
1 1/2 cups green bell pepper strips
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons ketchup


Sprinkle the chicken with oregano, salt, black pepper, and paprika. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and saute 3 minutes or until lightly browned. Turn chicken over; top with bell peppers, rind, and juice. Cover, reduce heat, and simmer for 30 minutes or until chicken is done. Remove chicken from pan. Combine broth and ketchup in a small bowl. Stir ketchup mixture into pan; bring to a boil. Serve pepper mixture with chicken.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nancy Hughes,

Cooking Light

September 2001
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