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Recipes
January 2010

Spiced Chicken Breasts with Poblano and Bell Pepper Rajas

By Bon Appétit Test KitchenPhotography by Lisa Hubbard

4.0

(32)

Image may contain Food Meal Bird Animal Dish Fowl and Poultry

Poblano peppers and chicken are a match made in heave in this weeknight dinner recipe.

Recipe information

  • Total Time

    40 minutes

  • Yield

    4 Servings

Ingredients

1

tablespoon coriander seeds, cracked

1

teaspoon ground cumin

4

skinless boneless chicken breast halves

2

tablespoons olive oil, divided

2

red and/or yellow bell peppers, cut into 1 1/2x1/4-inch strips

1

large fresh poblano chile, cut into 1 1/2x1/4-inch strips

1

medium red onion, halved, sliced 1/4 inch thick

2

tablespoons fresh lime juice

1

/3 cup chopped fresh cilantro

Need to make a substitution?

Preparation

  1. Step 1

    Mix coriander and cumin. Sprinkle chicken with salt, pepper, and half of spice mixture.

    Step 2

    Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add bell peppers, poblano, and onion; sauté until almost tender, 7 to 8 minutes. Season with salt and pepper. Transfer to medium bowl.

    Step 3

    Heat 1 tablespoon oil in same skillet over medium heat. Add chicken. Cover; cook until cooked through, 6 to 8 minutes per side. Push chicken to 1 side of skillet; return poblano mixture to skillet. Stir remaining coriander mixture and lime juice into poblano mixture; sauté until heated through, 2 minutes. Mix in cilantro.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 382.3 %Calories from Fat 32.0 Fat (g) 13.6 Saturated Fat (g) 2.8 Cholesterol (mg) 144.6 Carbohydrates (g) 9.0 Dietary Fiber (g) 3.2 Total Sugars (g) 4.6 Net Carbs (g) 5.8 Protein (g) 54.2
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