Smoky Chipotle Chicken Skillet with Bell Peppers

Name: Smoky Chipotle Chicken Skillet with Bell Peppers
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into bite-sized strips); 1 tablespoon olive oil; 1 teaspoon chipotle chili powder (ground); 1 teaspoon ground cumin; 0.5 teaspoon dried oregano; 0.75 teaspoon salt; 0.25 teaspoon black pepper (ground); 1 red bell pepper (medium, thinly sliced); 1 green bell pepper (medium, thinly sliced); 1 zucchini (medium, sliced into half-moons); 1 whole lime (juiced); 2 tablespoon fresh cilantro (chopped)

Seared chicken breast tossed in warm chipotle spices, sautéed with sweet bell peppers and tender zucchini, finished with fresh lime.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 3
Cuisine: Mexican
Difficulty: Easy
Cost: $3.59/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Soy-Free
High-Protein
Low-Calorie
Low-Carb
Low-Sugar
Paleo
Whole30
Low-Fat
Low-Saturated-Fat

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into bite-sized strips)
1 tablespoon olive oil
1 teaspoon chipotle chili powder (ground)
1 teaspoon ground cumin
0.5 teaspoon dried oregano
0.75 teaspoon salt
0.25 teaspoon black pepper (ground)
1 red bell pepper (medium, thinly sliced)
1 green bell pepper (medium, thinly sliced)
1 zucchini (medium, sliced into half-moons)
1 whole lime (juiced)
2 tablespoon fresh cilantro (chopped)

Instructions

In a bowl, toss the chicken breast strips with chipotle chili powder, ground cumin, dried oregano, black pepper, and 1/2 teaspoon of the salt.
Heat 1/2 tablespoon of the olive oil in a large cast-iron or nonstick skillet over medium-high heat. Add the chicken in a single layer and cook for 6 to 8 minutes, turning occasionally, until golden browned and cooked through to 165 degrees F; transfer chicken to a plate.
Add the remaining 1/2 tablespoon olive oil to the same skillet. Add the red bell pepper, green bell pepper, and zucchini along with the remaining 1/4 teaspoon salt.
Sauté the vegetables over high heat for 5 to 6 minutes, stirring frequently, until nicely blistered on the edges yet still tender-crisp.
Return the cooked chicken and any resting juices back to the skillet. Drizzle with the fresh lime juice and toss together for 1 minute until steaming hot.
Remove from heat, garnish with chopped fresh cilantro if desired, and serve immediately.

Notes

Keep the skillet on medium-high heat when searing the vegetables to get a good char without making them mushy.

Nutrition (per serving)

Calories: 349
Protein: 52.4 g
Carbohydrates: 10.6 g
Fat: 11 g
Fiber: 3.6 g
Sodium: 697 mg
Saturated Fat: 1.7 g
Sugar: 5.8 g
Cholesterol: 160 mg