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Chicken with Bell Peppers |
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Serves: 4
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2 tablespoons vegetable oil
2 medium bell pepper, cut into 1/4-inch strips
1 small onion, chopped (1/4 cup)
1 clove garlic, finely chopped
1 pound boneless skinless chicken breast halves, cut into 1-inch pieces
1 teaspoon salt
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 lemon
4 cups hot cooked couscous or rice
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Heat oil in 10-inch skillet over medium-high heat. Cook bell peppers, onion and garlic in oil about 5 minutes, stirring occasionally, until peppers are almost tender. Stir in chicken, salt and pepper. Cook about 8 minutes, stirring occasionally, until chicken is no longer pink in center. Squeeze juice from lemon over chicken mixture. Serve with couscous.
1 Serving: Calories 395 (Calories from Fat 90); Fat 10g (Saturated 2g); Cholesterol 60mg; Sodium 1,000mg; Carbohydrate 46g (Dietary Fiber 2g); Protein 32g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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