Author Notes: A low-calorie, filling recipe that's quite versatile. Switch out the peppers, switch out the proteins, add rice, serve on tortillas... you name it, you can do it with this dish. - mtlabor
- 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
- 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.
- This recipe was entered in the contest for Your Best Red Pepper Recipe