1 tb Virgin Olive oil;

      2 cl Garlic; minced

      3    Bell peppers; red green;

           -yellow cut into strips;
      2 md Onions, sliced

      1 ts Cumin; ground

  1 1/2 ts Leaf oregano;

      2 ts Fresh hot chili pepper or

      1 ts Dried hot pepper flakes;

     12 oz Chicken breasts; skinned

           -And boneless
      3 tb Fresh lemon juice;

    1/4 ts Salt;

    1/2 ts Black pepper;

      2 tb Fresh parsley; chopped

  In a large non-stick skillet, heat oil, add garlic and cook 1 munute.
  Add bell strips, sliced onion, cumin, oregano, and chile.  Mix,
  cover, and cook over medium heat 10 minutes. Slice chicken in 1/2"
  strips and sprinkle with lemon juice.  Add vegetables; stir.  Cook,
  covered, medium heat 10 minutes more.  Stirring occasionally.  Add
  salt and pepper and garnish with parsley. Serve with "Hash Browns
  Potatoes" Food Exchange per serving:  3 LOW/FAT MEAT ECHANGES + 1
  VEGETABLE EXCHANGE CAL: 174 CHO: 60mg; CAR: 6g; PRO: 23g; SOD: 168mg;
  FAT: 6g;
  Source: Light and Easy Diabetes Cuisine by Betty Marks
  Brought to you and yours via Nancy O'brion and her Meal-Master