mexican chicken and peppers
(1 rating)
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This is a fast chicken dish that has a lot of flavor, its quite economical when feeding a family of 4. I like to freez it to have at a latter time for a quick meal on busy days.
(1 rating)
yield
4 serving(s)
prep time
5 Min
cook time
20 Min
method
Pan Fry
Ingredients For mexican chicken and peppers
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4boneless, skinless, chicken breast ( about 1/4 pound each )
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4 tspvegeable oil
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1medium onion, sliced
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1medium red bell pepper, cut into strips
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1medium yellow bell pepper, cut into strips
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1/2 cchunky salsa or chipotle salsa
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lime edges ( optional )
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4 tspmexican seasonings* ( recipe to follow )
How To Make mexican chicken and peppers
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1Mexican seasoning.- If mexican seasoning is not avaliable , substitute 2 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon salt and 1/8 to 1/4 teaspoon ground red pepper.
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2Sprinkle mexican seasoning over both sides of the chicken, set aside
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3Heat oil in large nonstick skillet over medium heat. Add onion, cook 3 minutes, stirring occasionally.
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4Add bell peppers, cook 3 minutes, stirring occasionally, Stir salsa and lime juice into vegetables.
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5Push vegetables to the edge of the skillet. Add chicken to the skillet. Cook 5 minutes or until chicken is no longer pink in the center and vegetables are tender.
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6Transfer chicken to a serving plate, top with vegetable mixture. Garnish with lime wedges.
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