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Spicy Chicken Peperonata with Lime and Mint Dressing

Spicy Chicken Peperonata with Lime and Mint Dressing


  • 6 tablespoons olive oil, divided
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh mint
  • 1/2 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 1/4-inch-wide strips
  • 1 large fresh poblano chile, cored, seeded, thinly sliced
  • 1/2 medium red onion, thinly sliced

Recipe Preparation

  • 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 chile, and onion to same skillet; 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 atop chicken. Drizzle with remaining dressing and serve.

Recipe by Bon Appétit Test Kitchen,

Nutritional Content

One serving contains the following: Calories (kcal) 391.7 %Calories from Fat 57.7 Fat (g) 25.1 Saturated Fat (g) 4.1 Cholesterol (mg) 94.0 Carbohydrates (g) 4.7 Dietary Fiber (g) 1.4 Total Sugars (g) 2.0 Net Carbs (g) 3.3 Protein (g) 35.0Reviews Section

Watch the video: Spicy Italian Chicken Casserole (October 2021).