Lemony Spanish Pepper Chicken

Randy Mayor; Melanie J. Clarke

Yield: 4 servings (serving size: 2 chicken thighs and 1/2 cup pepper mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 267
  • Calories from fat: 26%
  • Fat: 7.8g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 2g
  • Protein: 39.4g
  • Carbohydrate: 8.7g
  • Fiber: 1.9g
  • Cholesterol: 161mg
  • Iron: 2.8mg
  • Sodium: 609mg
  • Calcium: 40mg

Ingredients

  • 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

Preparation

  1. 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.
Note:

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.

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