Spicy Chicken Peperonata W Lime Mint Dressing Recipes

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SPICY CHICKEN PEPERONATA W/ LIME & MINT DRESSING



SPICY CHICKEN PEPERONATA W/ LIME & MINT DRESSING image

Categories     Chicken     Dinner

Yield ppl

Number Of Ingredients 8

6 TBSP olive oil, divided
2 TBSP fresh lime juice
2 TBSP chopped mint
1/2 tsp coriander
4 skinless boneless chicken breast halves
2 bell peppers (1 red, 1 yellow) cored, seeded & sliced into 1/4-in. wide strips
1 lg fresh poblano chile cored, seeded, thinly sliced
1/2 medium red onion, thin slice

Steps:

  • 1. Whisk 4 TBSP oil, lime juice, mint and coriander in medium bowl. Season dressing w/ salt & pepper 2. Heat remaining 2 TBSP oil in lg nonstick skillet over medium-high heat. 3. Sprinkle chicken w/ salt and pepper. Add to skillet & saute until brown on bottom, 6. Turn ck over. Reduce heat to medium-low. cover and cook until just cooked through, about 5 min. Txf to plate. 7. Return skillet to med-high heat. Add bell peppers, poblaon chile, & onipon to same skillet. 8. Sprinkle veggies w/ salt & pepper. Toss till tender & just beginning to color. 4-5 min. 9. Cover & cook 1 min. Mix in 2 TBSP dressing. Mound veggies top chicken.

SPICY CHICKEN PEPERONATA WITH LIME AND MINT DRESSING



Spicy Chicken Peperonata with Lime and Mint Dressing image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Onion     Tomato     Sauté     Quick & Easy     Low Cal     Dinner     Lime     Mint     Bell Pepper     Healthy     Chile Pepper     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

6 tablespoons olive oil, divided
2 tablespoons fresh lime juice
2 tablespoons chopped fresh mint
1/2 teaspoon ground coriander
4 skinless boneless chicken breast halves (5 to 6 ounces each)
2 bell peppers (preferably 1 red and 1 yellow), cored, seeded, sliced into 1/4-inch-wide strips
1 large fresh poblano chile,* cored, seeded, thinly sliced
1/2 medium red onion, thinly sliced

Steps:

  • Whisk 4 tablespoons oil, lime juice, mint, and coriander in medium bowl. Season dressing with salt and pepper.
  • Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until brown on bottom, about 5 minutes. Turn chicken over. Reduce heat to medium-low; cover and cook until just cooked through, about 5 minutes. Transfer to platter.
  • Return skillet to medium-high heat. Add bell peppers, poblano chile, and onion to same skillet; sprinkle vegetables with salt and pepper. Toss until tender and just beginning to color, 4 to 5 minutes. Cover and cook 1 minute. Mix in 2 tablespoons dressing. Mound vegetables atop chicken. Drizzle with remaining dressing and serve.
  • *Often called a pasilla; available at some supermarkets and at speciality food stores and latin markets.

SPICY CHICKEN PEPERONATA WITH LIME & MINT DRESSING



SPICY CHICKEN PEPERONATA WITH LIME & MINT DRESSING image

Categories     Chicken     Quick & Easy

Yield 4 Servings

Number Of Ingredients 8

6 tbsp olive oil
2 tbsp fresh lime juice
2 tbsp chopped fresh mint
1/2 tsp ground coriander
4 skinless boneless chicken breast halves (5-6 oz. ea.)
2 bell peppers, cored, seeded, sliced
1 large fresh poblano chile (pasilla), cored, seeded, slices
1/2 medium red onion, sliced

Steps:

  • Whisk 4 tbsp oil, lime juice, mint and coriander in a medium sized bowl. Salt & pepper to taste. Heat remaining 2 tbsp oil in large nonstick skillet and saute until brown on bottom, about 5 minutes. Turn chicken over and cook until it's just cooked through, about 5 minutes, transfer to platter or plate. Return skillet to med-high heat. Add bell peppers, poblano chile, onion, salt & pepper (optional). Toss until tender and just beginning to color, 4-5 minutes. Cover and cook about a minute. Mix in 2 tbsp dressing. Mound veggies atop chicken, top with dressing and serve.

LIME AND MINT CHICKEN



Lime and Mint Chicken image

When you have left over roast chicken this is a tasty and cool meal for one that's easily doubled if necessary.

Provided by Sackville

Categories     Chicken

Time 30m

Yield 1 serving(s)

Number Of Ingredients 8

200 g green beans, sliced into thin strips
10 cherry tomatoes, halved
8 mint leaves, minced
1 piece roast chicken
1 tablespoon lime juice
2 tablespoons olive oil
1 tablespoon finely snipped chives
salt and black pepper

Steps:

  • Bring a medium sized saucepan of water to the boil.
  • Drop the beans into the boiling water with a pinch of salt.
  • Boil for 2-3 minutes until the beans are just tender.
  • Discard the chicken skin and any fat and tear bite-size pieces off the bone.
  • Season the shredded chicken, with salt and pepper.
  • Pour the lime juice into a bowl and whisk with olive oil until thick.
  • Stir the beans into the dressing and then add the tomatoes, chicken, mint and chives.
  • Toss and leave to sit for a few minutes, until the flavours meld together.
  • Toss again and eat.

Nutrition Facts : Calories 342.5, Fat 27.6, SaturatedFat 3.9, Sodium 22.8, Carbohydrate 23.8, Fiber 9.7, Sugar 7.9, Protein 5.7

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  • Whisk 4 tablespoons oil, lime juice, mint, and coriander in medium bowl. Season dressing with salt and pepper.
  • Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until brown on bottom, about 5 minutes. Turn chicken over. Reduce heat to medium-low; cover and cook until just cooked through, about 5 minutes. Transfer to platter.
  • Return skillet to medium-high heat. Add bell peppers, poblano chile, and onion to same skillet; sprinkle vegetables with salt and pepper. Toss until tender and just beginning to color, 4 to 5 minutes. Cover and cook 1 minute. Mix in 2 tablespoons dressing. Mound vegetables atop chicken. Drizzle with remaining dressing and serve.


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