Sassy Chicken Peppers

Sassy Chicken & Peppers

Sassy Chicken & Peppers

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.


Makes 2 servings


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)

*If Mexican seasoning is not available, substitute 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon salt and 1/8 teaspoon ground red pepper.


  1. Sprinkle seasoning over both sides of chicken; set aside.
  2. Heat oil in large nonstick skillet over medium heat. Add onion; cook 3 minutes, stirring occasionally.
  3. Add bell pepper strips; cook 3 minutes, stirring occasionally. Stir salsa and lime juice into vegetables.
  4. 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.
  5. Transfer chicken to serving plates; top with vegetable mixture. Garnish with lime wedges, if desired.

Nutritional Information

Serving Size: 1/2 of total recipe
Calories 224
Calories from Fat 31 %
Total Fat 8 g
Saturated Fat 1 g
Cholesterol 69 mg
Carbohydrate 11 g
Fiber 3 g
Protein 27 g
Sodium 813 mg

Dietary Exchange

Vegetable 2
Meat 3

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