Chicken Peperonata

6 tablespoons olive oil, divided
2 tablespoons fresh lime juice
2 tablespoons chopped fresh mint
½ teaspoon ground coriander
4 skinless boneless chicken breast halves (5 to 6 ounces each)
2 bell peppers (preferably 1 red and 1 yellow), cored, seeded, sliced into ¼-inch-wide strips
1 large fresh poblano chili or jalapeno chili, cored, seeded, thinly sliced
½ medium red onion, thinly sliced

Whisk 4 tablespoons oil, lime juice, mint and coriander in medium bowl. Season dressing with salt and pepper.
Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until brown on bottom, about 5 minutes. Turn chicken over. Reduce heat to medium-low; cover and cook until just cooked through, about 5 minutes. Transfer to platter.

Return skillet to medium-high heat. Add bell peppers, poblano chili or jalapeno chili, and onion to same skillets; sprinkle vegetables with salt and pepper. Toss until tender and just beginning to color, 4 to 5 minutes. Cover and cook 1 minute. Mix in 2 tablespoons dressing. Mound vegetables on top of chicken. Drizzle with remaining dressing and serve.

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