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Lemon Spanish Pepper Chicken
Source: dLife

Stove top chicken thighs topped with a pepper lemon sauce.

Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Easy

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
1 1/2 Fat , 1 Vegetables , 1/2 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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8 each  chicken thighs
1 1/2 tsp  ground oregano
0 1/4 tsp  salt
0 1/4 tsp  black pepper
0 1/4 tsp  paprika
1 each  canola cooking spray
1 1/2 cup  red bell peppers, sliced
1 1/2 cup  chopped green bell peppers
1 tbsp  grated lemon rind
0 1/4 cup  fresh lemon juice
0 1/2 cup  fat free reduced sodium chicken broth
2 tbsp  Ketchup
  1. Season both sides of the chicken with oregano, salt, pepper, and paprika.
  2. 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.
  3. 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.
  4. Whisk together broth and ketchup. Pour into pan and let boil. Spoon pepper mixture over chicken.

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