Skillet Chicken With Peppers And Onions

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Ingredients

2 teaspoons unsweetened cocoa powder

1 1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano, crushed

8 ounces tomato sauce

1/4 cup finely chopped onion

3 cloves garlic, minced

4 skinless boneless chicken breast halves

1 pound total

4 1/2 ounces diced green chili peppers, drained

2 cups hot cooked rice

flour tortillas, optional

chopped tomato, optional

shredded lettuce, optional

toasted, sliced almonds,, optional

Method

Combine cocoa powder, chili powder, cumin, oregano, and 1/4 teaspoon salt in a 1-1/2-quart microwave-safe casserole.

Stir in tomato sauce, onion, and garlic.

Microwave, covered, on 100 percent power (high) for 2 to 3 minutes or till mixture is bubbly around the edges, stirring once.

Rinse chicken; pat dry.

Cut into bite-size strips.

Stir chicken and chili peppers into tomato sauce mixture.

Cover; cook on high for 8 to 10 minutes or till chicken is tender and no longer pink, stirring evenly 3 minutes.

Serve with hot cooked rice and warm tortillas, if desired.

Garnish with tomato, lettuce, and toasted almonds, if desired.

Makes 4 servings.

Nutrition facts per serving: 262 cal , 4 g total fat 1 g sat fat, 59 mg cholesterol, 620 mg sodium, 30 g carbohydrate , 1 g dietary fiber, 26 g pro

Daily Value: 23% vitamin.

:C, 18% iron.

Food exchanges: 1/2 vegetables, 1 1/2 bread, 3 meat.

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