Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 1
Nancy Hughes
Recipe by Cooking Light September 2001

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Randy Mayor; Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef's Notes

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.

Nutrition Facts

267 calories; calories from fat 26%; fat 7.8g; saturated fat 2g; mono fat 2.4g; poly fat 2g; protein 39.4g; carbohydrates 8.7g; fiber 1.9g; cholesterol 161mg; iron 2.8mg; sodium 609mg; calcium 40mg.
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