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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lemon Spanish Pepper Chicken

Source: dLife

Stove top chicken thighs topped with a pepper lemon sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	510.9

Total Carbs	7.6 g

Dietary Fiber	1.7 g

Sugars	4.6 g

Total Fat	34.8 g

Saturated Fat	10.0 g

Unsaturated Fat	7.8 g

Potassium	535.1 mg

Protein	40.1 g

Sodium	471.7 mg

Dietary Exchanges 34.8 Fat, 0.7 Vegetables, 0.1 Fruits, 0.1 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

8.0
8 each chicken thighs 1.5
1 1/2 tsp ground oregano 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 0.25
0 1/4 tsp paprika 1.0
1 each canola cooking spray 1.5
1 1/2 cup red bell peppers, sliced 1.5
1 1/2 cup chopped green bell peppers 1.0
1 tbsp grated lemon rind 0.25
0 1/4 cup fresh lemon juice 0.5
0 1/2 cup fat free reduced sodium chicken broth 2.0
2 tbsp Ketchup

Directions

Season both sides of the chicken with oregano, salt, pepper, and paprika.
Heat a large cooking spray coated frying pan over medium high heat. Lay chicken in pan and cook 3 minutes or until golden. Flip chicken over.
Arrange bell pepper and lemon rind on top of chicken. Drizzle lemon juice on top. Place lid on pan, lower heat, and simmer 30 minutes or until chicken is fully cooked. Take chicken out of pan using a slotted spoon.
Whisk together broth and ketchup. Pour into pan and let boil. Spoon pepper mixture over chicken.