Spicy Chicken Peperonata with Lime and Mint Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 teaspoon ground coriander
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh mint
- 6 tablespoons olive oil, divided
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. *Often called a pasilla; available at some supermarkets and at speciality food stores and latin markets. Per serving: 391.7 kcal calories, 57.7 % calories from fat, 25.1 g fat, 4.1 g saturated fat, 94.0 mg cholesterol, 4.7 g carbohydrates, 1.4 g dietary fiber, 2.0 g total sugars, 3.3. g net carbohydrates, 35.0 protein Nutritional analysis provided by Bon Appétit
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. *Often called a pasilla; available at some supermarkets and at speciality food stores and latin markets. Per serving: 391.7 kcal calories, 57.7 % calories from fat, 25.1 g fat, 4.1 g saturated fat, 94.0 mg cholesterol, 4.7 g carbohydrates, 1.4 g dietary fiber, 2.0 g total sugars, 3.3. g net carbohydrates, 35.0 protein Nutritional analysis provided by Bon Appétit
