Sassy Chicken Peppers
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Sassy Chicken Peppers." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/sassy-chicken-peppers-recipe.htm> 29 August 2008.
Sassy Chicken & Peppers
Yield: Makes 2 servings
This dish couldn't be easier to prepare. If you're in a real time crunch, use frozen bell pepper strips–they're just as nutritious and flavorful as fresh.
Ingredients:
2
teaspoons Mexican seasoning*
2
boneless skinless chicken breast halves (about 4 ounces each)
2
teaspoons vegetable oil
1
small red onion, sliced
1/2
medium red bell pepper, cut into thin strips
1/2
medium yellow or green bell pepper, cut into long, thin strips
1/4
cup chunky salsa or chipotle salsa
1
tablespoon lime juice
Lime wedges for garnish (optional)
Preparation:
1.
Sprinkle seasoning over both sides of chicken; set aside.
2.
Heat oil in large nonstick skillet over medium heat. Add onion; cook 3 minutes, stirring occasionally.
3.
Add bell pepper strips; cook 3 minutes, stirring occasionally. Stir salsa and lime juice into vegetables.
4.
Push vegetables to edge of skillet. Add chicken to skillet. Cook 5 minutes; turn. Continue to cook 4 minutes or until chicken is no longer pink in center and vegetables are tender.
5.
Transfer chicken to serving plates; top with vegetable mixture. Garnish with lime wedges, if desired.
Nutritional Information:
| Serving Size: 1/2 of total recipe | |
| Fiber | 3 g |
| Carbohydrate | 11 g |
| Cholesterol | 69 mg |
| Saturated Fat | 1 g |
| Total Fat | 8 g |
| Calories from Fat | 31 % |
| Calories | 224 |
| Protein | 27 g |
| Sodium | 813 mg |
Dietary Exchange:
| Meat | 3 |
| Vegetable | 2 |
This recipe appears in: Mexican
