Coriander-Spiced Chicken Breasts with Charred Green Beans and Bell Peppers

Name: Coriander-Spiced Chicken Breasts with Charred Green Beans and Bell Peppers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2.5 pound chicken breast (boneless, skinless, halved horizontally into cutlets); 2 tablespoon olive oil; 2 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1.5 teaspoon kosher salt; 0.5 teaspoon black pepper; 1.5 pound green beans (trimmed); 2 yellow bell peppers (medium, sliced into thin strips); 1 lime (medium, cut into wedges); 2 tablespoon fresh cilantro (chopped)

Pan-seared chicken cutlets rubbed with aromatic ground coriander and cumin, served alongside crisp-tender charred green beans and sliced bell peppers.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 6
Cuisine: Indian
Difficulty: Easy
Cost: $2.92/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Sugar
Low-Carb
Low-Calorie
Paleo
Halal
Kosher
Low-Fat
Low-Saturated-Fat

Ingredients

2.5 pound chicken breast (boneless, skinless, halved horizontally into cutlets)
2 tablespoon olive oil
2 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garlic powder
1.5 teaspoon kosher salt
0.5 teaspoon black pepper
1.5 pound green beans (trimmed)
2 yellow bell peppers (medium, sliced into thin strips)
1 lime (medium, cut into wedges)
2 tablespoon fresh cilantro (chopped)

Instructions

In a small bowl, blend the ground coriander, ground cumin, garlic powder, 1 teaspoon of the kosher salt, and the black pepper. Rub the seasoning blend evenly over both sides of the chicken cutlets.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook chicken cutlets in batches for 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit. Transfer to a platter and rest 5 minutes.
Add the remaining 1 tablespoon of olive oil to the same skillet over medium-high heat. Add the trimmed green beans, sliced yellow bell peppers, and remaining 1/2 teaspoon kosher salt. Sauté for 6 to 8 minutes, tossing frequently, until vegetables are blistered and tender-crisp.
Squeeze fresh lime wedges over the chicken and vegetables, garnish with chopped cilantro if desired, and serve immediately.

Notes

Pounding chicken cutlets to an even 1/2-inch thickness ensures quick, even cooking in the skillet.

Nutrition (per serving)

Calories: 301
Protein: 43.5 g
Carbohydrates: 8.4 g
Fat: 9.9 g
Fiber: 2.3 g
Sodium: 1031 mg
Saturated Fat: 1.5 g
Sugar: 1.2 g
Cholesterol: 133 mg