Recipe information
Yield
Makes 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 11/2x1/4-inch strips
1 large fresh poblano chile, cut into 1 1/2 x 1/4-inch strips
1 medium red onion, halved, sliced 1/4 inch thick
2 tablespoons fresh lime juice
1/3 cup chopped fresh cilantro
Preparation
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
Per serving: 382.3 kcal calories
32.0% calories from fat
13.6 g fat
2.8 g saturated fat
144.6 mg cholesterol
9.0 g carbohydrates
3.2 g dietary fiber
4.6 g total sugars
5.8 g net carbohydrates
54.2 g protein
#### Nutritional analysis provided by Bon Appétit
