Key Lime Chicken and Peppers
Key Lime Chicken and Peppers
(Without Rice)
Calories 254 (26% from fat)
Fat 7.2 gram
Saturated Fat 2 gram
Trans Fat 0 gram
Chol. 96 mg.
Sodium 409 mg.
Carb. 9.5 gram
Fiber 1.2 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 37 gram
Key Lime Chicken and Peppers
(With 1/2 cup Brown Rice)
Calories 363 (20% from fat)
Fat 8 gram
Saturated Fat 2 gram
Trans Fat 0 gram
Chol. 96 mg.
Sodium 409 mg.
Carb. 33 gram
Fiber 3 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 39 gram
Ingredients
1 lb. boneless, skinless, chicken breasts
2 tsp. cornstarch
2 Tbsp. low sodium soy sauce
1/4 cup lime juice
1/4 cup low sodium fat-free chicken broth
1/2 tsp. ground ginger spice
2 cloves garlic minced
2 tsp. Splenda Granular
(Measures cup for cup like sugar.)
1 Tbsp. vegetable oil
1 large green bell pepper diced
1 large red bell pepper diced
2. Clean and remove seeds from peppers and dice. Set aside.
3. Combine lime juice, 1 Tbsp. low sodium soy sauce, chicken broth, ginger, garlic, Splenda and 1 tsp. cornstarch together in a mixing bowl.
4. Heat the 1 Tbsp. of vegetable oil in a non-stick frying pan over medium-high heat. Add marinated chicken from refrigerator and cook for 3-4 minutes, turning approximately once a minute until lightly browned.
5. Add lime juice mixture and peppers to frying pan with chicken and cook approximately 2-4 more minutes until sauce thickens and peppers are slightly tender.
6. Serve with brown rice for a complete meal.8. Mix all the sauce ingredients together in a bowl and serve with the chicken as soon as the nuggets come out of the oven.
Yield: 4 Servings