Thursday, August 26, 2010

Pepper and Chicken Stir-Fry

Pepper and Chicken Stir-Fry

2 Tbsp. lemon juice

2 tsp. chili powder

1 tsp. cumin powder

1 lb. chicken breasts, skinned, boned, cut into ½” wide strips

1 tsp. olive oil

1 cup red bell pepper, cut in julienne slices

1 cup yellow bell pepper, cut in julienne slices

¼ cup chicken stock

½ cup salsa

5 cups cooked brown rice

Combine lemon juice, chili powder, cumin and chicken in bowl. Cover and marinate in the refrigerator for 1 hour or longer. Heat oil in non-stick skillet over medium high heat. Add chicken mixture; stir-fry for 2-3 minutes. Add bell pepper, chicken stock and stir-fry 1 – 2 minutes covered. Add salsa and finish cooking for about 1 minute longer. Serve over rice and garnish with fresh diced tomatoes, sliced scallions and fresh basil leaves. This can also be served over romaine lettuce for a hot luncheon salad. Yields 4 servings.

Nutritional Info:

Calories 445; total fat 4 grams; saturated fat 1 gram; % calories from fat 8%; cholesterol 21 mg; carbohydrate 81 grams; protein 18 grams; fiber 3 grams

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