I would 1. thinly slice and quick pickle the onions, 2. season (with S&P + cayenne) then sear the chicken breasts (pounded to an even thickness if needed) in a skillet, 3. slice and sear the peppers. Then, serve the chicken/peppers/pickled onions in corn or flour tortillas with sliced avocado and dollops of sour cream or greek yogurt that you whisked lime and garlic into. Rice on the side, or little spoonfuls in the tortillas.
These are all fairly neutral flavored foods which could go in several directions if you have some spice, sauce or fresh herbs around.
Mexican - cumin Chile cilantro
Thai - cilantro mint hot pepper fish sauce
India- masala (cumin coriander-seed cinnamon turmeric)
Etc
And, once cooked, your dish could be eaten hit, warm or cold.
Fun question! I can't wait to see everyone's answers. I would: steam the rice, sauté the bell pepper and onion until they're jammy and caramelized, pound, bread, and pan-fry the chicken breasts, then combine 'em all in a rice bowl. Am I allowed to add a couple more ingredients? If so, a big dollop of garlicky Greek yogurt on top (two ingredients I always have on-hand).
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Mexican - cumin Chile cilantro
Thai - cilantro mint hot pepper fish sauce
India- masala (cumin coriander-seed cinnamon turmeric)
Etc
And, once cooked, your dish could be eaten hit, warm or cold.