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Spicy Thai Chicken

Servings: 2 (4 oz. each)
Ratings Rating: 4.33, 3 Votes | Read Comments
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  • 1 small red bell pepper, chopped
  • 2 tbsp white vinegar
  • 1/4 tsp crushed red pepper flakes
  • 1 packet Equal sugar substitute (or similar substitute)
  • 2-4oz boneless chicken breasts, skinned
  • 1 lime, sliced into 6 wedges


  1. Puree red bell pepper with vinegar in a food processor.
  2. Pour puree into a saucepan. Add red pepper flakes and bring to a boil.
  3. Reduce heat to simmer and cook for 3 minutes more.
  4. Remove from the heat and let stand til cool.
  5. Once the red pepper puree is cooled, stir in the Equal sugar substitute.
  6. In a preheated oven, broil the chicken breasts for about 10 minutes (or until browned). Turn chicken and broil approximately 5 minutes more.
  7. Prepare a serving platter with a bed of hot, cooked, white rice, brown rice, or couscous.
  8. 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.

Nutritional Information (Per Serving)
Protein:35 g
Sodium: 85 mg
Fat: 4 g
Carbohydrates: 3 g
Exchanges: 4 Lean Meat

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