Lemony Spanish Pepper Chicken

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 sauté 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.