Name: Mexican Chicken with Bell Peppers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 حصص
Cuisine: International
Ingredients: 600 g chicken breasts; 1 piece red bell pepper; 1 piece green bell pepper; 1 piece yellow bell pepper; 1 piece onion; 3 clove garlic; 3 tbsp vegetable oil; 2 tbsp lemon juice; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp coriander powder; 0.5 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp chili powder

Instructions

Marinating the Chicken

In a deep bowl, combine the chicken strips with one tablespoon of oil, lemon juice, cumin, paprika, coriander, oregano, salt, black pepper, and chili powder; let it marinate for 10 minutes. · 10 min
Cooking the Chicken

Heat a large skillet or griddle over high heat, then add one tablespoon of oil and sear the chicken strips without crowding them, stirring until cooked through and nicely browned; remove the chicken and set aside. · 8 min
Sautéing the Onion and Garlic

In the same skillet, add the remaining tablespoon of oil along with the onion and minced garlic, sautéing for about 2 minutes until the onion softens slightly and the garlic becomes fragrant. · 2 min
Adding the Peppers

Add the colored bell pepper slices (red, green, and yellow) to the skillet and stir-fry over high heat to keep the vegetables crisp and vibrantly colored. · 3 min
Combining and Serving

Return the cooked chicken to the skillet with the vegetables and toss everything together for 2 minutes until the flavors meld completely; remove from heat and serve hot. · 2 min

Nutrition / serving

310

cal

42.5

protein g

9.5

carbs g

11.2

fat g

Chef's tips

Make sure to heat the skillet thoroughly and cook the chicken over high heat so it retains its juices without drying out, and avoid overcooking the bell peppers so they stay crisp.