Chicken Peperonata with Lime and Mint Dressing
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Serves: 4
All I can say about this recipe is Bon Appetite!
I have adapted this Bon Appetite recipe many times since I first found it in the magazine a couple years ago. I've made quite a few different versions, adjusting the level of spice with different types of peppers, omitting oil and spices, until I ultimately, settled upon this quick healthy meal. If you like spicy, substitute the cubanelle pepper for a poblano or something even hotter. I opt for the mild so even my five and three year old will eat it. The dish is really good with a 1/2 cup of polenta which soaks up the dressing.
Ingredients
- 4 Boneless Skinless Chicken Breast Halves (5-6 ounces)
- 1 Red Bell Pepper (cut into 1/4 inch strips)
- 1 Yellow Pepper (cut int0 1/4 inch strips)
- 1 Cubanelle Pepper (thinly sliced)
- 1/2 Red Onion (thinly sliced)
- 1 Tablespoon Fresh Chopped Mint
- 1 Tablespoon Olive Oil
- Juice of 2 Limes
- Kosher Salt
- Cooking Spray
Directions
In a small bowl whisk together the lime juice, mint and olive oil and season dressing with a pinch of salt.
Spray a non-stick skillet with cooking spray and heat over medium high.
While pan heats, pat the chicken dry and sprinkle with salt and pepper.
Add chicken to skillet and cook for five minutes per side or until done, then remove chicken and keep warm.
Add peppers and onion to same skillet, sprinkle salt and cook for four to five minutes stirring occasionally.
Mix in 2 tablespoons of dressing and cook for an additional minute.
Pile the peppers and onions on chicken and spoon the remaining sauce over top.