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Categories:
ground coriander cumin chicken breasts olive oil red bell pepper yellow bell pepper pepper onion lime salt
Viewed: 41 - Published at: 3 years agoIngredients
- 1 tablespoon ground coriander
- 1 teaspoon cumin
- 3-4 chicken breasts, sliced
- 2 tablespoons olive oil, divided
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 poblano pepper, deseeded and cut into strips
- 1 onion, sliced thinly
- juice from 1 lime
- salt and pepper to taste
Method
- Mix the coriander and cumin in a small bowl. Sprinkle the chicken slices with half of the mixture and set the other half aside. Sprinkle the chicken with salt and pepper also.
- Heat 1 tablespoon of the olive oil in a large skillet under medium high heat. Add all 3 peppers and onions. Cook until the vegetables are tender, about 7-8 minutes. Season with salt and pepper. Transfer mixture to medium bowl and set aside.
- Heat the remaining tablespoon of oil in the same skillet and add chicken. Cover and let cook through, about 7 minutes per side.
- When chicken is white throughout, push to 1 side of skillet and add pepper mixture back into skillet. Season the peppers with the remaining coriander/cumin mixture and lime juice. Heat everything through, about 2-3 more minutes. You can either mix everything together or serve peppers alongside chicken separately.
