Chicken and Peppers
Fabulous Served with Snap or Snow Peas

Serves 6 (1 chicken breast and 1/3 cup peppers)

2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1 teaspoon fennel seeds, coarsely crushed
1 teaspoon extra virgin olive oil
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, minced
6 - 6 ounce boneless skinless chicken breast halves
3 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray

6 bell peppers your choice of red, yellow and orange)
1 tablespoon chopped fresh basil
3 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, thinly sliced

To prepare chicken, combine the first 7 ingredients in a large zip-top plastic bag. Add chicken; seal. Marinate in the refrigerator 8 hours or overnight, turning bag occasionally. Add 3 tablespoons juice to chicken mixture; shake well. Marinate in refrigerator 20 more minutes.

Prepare grill.

Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon black pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Set aside.

To prepare peppers, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a work surface; flatten with hand. Grill, skin sides down, 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips. Combine peppers, basil, and remaining ingredients in a bowl. Arrange chicken on a platter; top with peppers.

Per Serving (per each 6 ounce prepared chicken breast): 236 Calories; 3g Fat (12.2% calories from fat); 1g Saturated Fat; 41g Protein; 10g Carbohydrate; 3g Dietary Fiber; 99mg Cholesterol; 647mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat.


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