Salsa Lime Chicken and Peppers
Chili and cumin seasoned chicken, pan-seared until browned (almost blackened) and piled high with sautéed peppers, salsa, and fresh lime.
Servings 4
Calories 314kcal
Equipment
Ingredients
- 4 boneless skinless chicken breasts about 5 ounces each
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- 1 tablespoon olive oil plus more if needed
- 1 bell pepper seeded and chopped, or 1 cup sliced mini peppers
- 1/2 cup salsa of choice
- 1 lime
- Chopped green onions for serving
- Fresh cilantro leaves for serving
Instructions
- Season both sides of the chicken with the chili powder, cumin, salt, and black pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes per side, until cooked through (the juices will run clear). Transfer the chicken to a plate and cover with foil to keep warm.
- Add the peppers to the same pan over medium-high heat (add more oil if necessary if the peppers stick to the pan). Cook for 3 minutes, until soft. Add the salsa and the juice of the lime and bring to a simmer. Return the chicken to the pan and cook for 1 minute to heat through.
- Top with green onions and cilantro and serve.
Video
Nutrition
Calories: 314kcal | Carbohydrates: 6g | Protein: 49g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 486mg | Potassium: 1019mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1318IU | Vitamin C: 46mg | Calcium: 34mg | Iron: 2mg