Name: Pan-seared chicken and peppers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 9 oz boneless skinless chicken breast, halved lengthwise into cutlets; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp avocado oil; 3/4 red bell pepper, sliced into strips; 3/4 yellow bell pepper, sliced into strips; 2 cloves garlic, minced; 1/2 tsp ground cumin; 1 1/2 tsp lime juice

Nutrition

Per serving

381 calories

Protein: 60g; 62% of calories
Carbs: 16g; 16% of calories
Fat: 9g; 22% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

Pat the chicken cutlets dry. Season both sides with half the salt and all the black pepper.
Heat half the avocado oil in a 12-inch skillet over medium-high heat. Add the chicken and sear until deeply browned, about 3 to 4 minutes per side. Done when reaches internal temperature of 165°F.
Transfer the chicken to a plate and cover loosely with foil to rest. Let the skillet cool slightly for 1 minute.
Add the remaining oil to the skillet over medium-high heat. Add the red and yellow bell peppers and the remaining salt. Cook, stirring only occasionally, until the peppers are softened and pick up some char, about 7 to 8 minutes. Stir in the minced garlic and cumin for the last minute.
Pour the lime juice into the skillet and stir to scrape up any browned bits from the pan. Serve the seared chicken alongside the peppers.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes