Lemony Spanish Pepper Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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