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Spicy Thai Chicken 4 points

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1/2 small red bell pepper,chopped

2 tbsp white vinegar

1/4 tsp red pepper flakes

1 package equal

2 chicken breasts, skinned

1 lime wedge, for garnish


A perfect accompaniment to brown or white rice, this recipe can easily be doubled.


Puree red pepper with vinegar in a blender or food processor.

Pour into a saucepan, add red pepper flakes and bring the mixture to a boil. Reduce to a simmer and cook for 3 minutes, Remove from the heat and let the sauce cool. when cooled, stir in the equal.


Broil chicken breasts for 10 minutes, or until browned; turn chicken and broil approximately 5 minutes more. Place each chicken breast on a bed of rice. divide spicy sauce and ladle over the top of the chicken.

Garnish with lime wedges and serve. smile.gif


yield: 2 servings


4 oz chicken breast


calories: 195

protein: 35g

fat: 4g

carbohydrate: 87mg

sodium: 81mg

potassium: 355mg


The 4 points for the chicken, not for the rice


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