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Key Lime Chicken and Peppers

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


1. Cut chicken breast into strips and then in half. Mix 1 tsp. cornstarch and 1 Tbsp. soy sauce in a small bowl and place chicken breast strips in the bowl. Mix well and put in refrigerator for 10 minutes to marinate while you prepare the rest of the meal.

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


 

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