Spicy Thai Chicken Recipe
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Spicy Thai Chicken
1 small red bell pepper, chopped
2 tbsp white vinegar
1/4 tsp crushed red pepper flakes
1 package Equal ® sugar substitute, (or similar substitute)
2 4 oz boneless chicken breasts, skinned
1 lime, sliced into 6 wedges
Puree red bell pepper with vinegar in a food processor. Pour puree into a
saucepan. Add red pepper flakes and bring to a boil. Reduce heat to simmer
and cook for 3 minutes more. Remove from the heat and let stand til cool.
Once the red pepper puree is cooled, stir in the Equal ® sugar substitute.
In a preheated oven, broil the chicken breasts for about 10 minutes (or
until browned). Turn chicken and broil approximately 5 minutes more.
Prepare a serving platter with a bed of hot, cooked, white rice, brown
rice, or couscous.
Remove chicken from oven and place breasts atop the bed of rice/couscous.
Spoon the spicy red pepper sauce atop the chicken breasts, garnish with
the lime wedges, and serve at once.
Difficulty Level: 3, Servings: 2 (4 oz each)
NUTRITIONAL INFORMATION per serving (without rice): 200 Calories; 3g
Carbohydrate; 4g Fat; 35g Protein; 85mg Sodium
Diabetic Exchanges: 4 lean meat
MC Fortmatted and MC Busted by Barb at PK |
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Dieting tips
If you wish to become thinner and increase your overall well-being, then, as any dietician will tell you, you really should eat a meticulously configured wholesome diet. If possible, this ought to take in 5 measures of fruit and vegetables daily and also involve the correct mixture of carbohydrate, fat, and protein.
When chosing foods for dieting, people far too often direct their attention to food store and branded food items labelled as 'low in fat'. To do this is far too often wrong, as a food may be reduced in fat content, but whilst still being much too high in carbs.
In deciding on a diet, the most important step is to also make sure you regulate your ingestion of salt, fats and refined carbohydrate.
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