Sassy Chicken Peppers
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Sassy Chicken & Peppers
YIELD Makes 2 servings
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This dish couldn't be easier to prepare. If you're in a real time crunch, use frozen bell pepper strips–they're just as nutritious and flavorful as fresh.
INGREDIENTS
| 2 | teaspoons Mexican seasoning* |
| 2 | boneless skinless chicken breast halves (about 4 ounces each) |
| 2 | teaspoons vegetable oil |
| 1 | small red onion, sliced |
| 1/2 | medium red bell pepper, cut into thin strips |
| 1/2 | medium yellow or green bell pepper, cut into long, thin strips |
| 1/4 | cup chunky salsa or chipotle salsa |
| 1 | tablespoon lime juice |
| Lime wedges for garnish (optional) | |
PREPARATION:
- Sprinkle seasoning over both sides of chicken; set aside.
- Heat oil in large nonstick skillet over medium heat. Add onion; cook 3 minutes, stirring occasionally.
- Add bell pepper strips; cook 3 minutes, stirring occasionally. Stir salsa and lime juice into vegetables.
- Push vegetables to edge of skillet. Add chicken to skillet. Cook 5 minutes; turn. Continue to cook 4 minutes or until chicken is no longer pink in center and vegetables are tender.
- Transfer chicken to serving plates; top with vegetable mixture. Garnish with lime wedges, if desired.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
| Serving Size: | 1/2 of total recipe |
| Fiber | 3 g |
| Carbohydrate | 11 g |
| Cholesterol | 69 mg |
| Saturated Fat | 1 g |
| Total Fat | 8 g |
| Calories from Fat | 31 % |
| Calories | 224 |
| Protein | 27 g |
| Sodium | 813 mg |
DIETARY EXCHANGE:
| Meat | 3 |
| Vegetable | 2 |
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