Spicy Chicken Peperonata W/ Lime & Mint Dressing

• 6 TBSP olive oil, divided
• 2 TBSP fresh lime juice
• 2 TBSP chopped mint
• 1/2 tsp coriander
• 4 skinless boneless chicken breast halves
• 2 bell peppers (1 red, 1 yellow) cored, seeded & sliced into 1/4-in. wide strips
• 1 lg fresh poblano chile cored, seeded, thinly sliced
• 1/2 medium red onion, thin slice

1. 1. Whisk 4 TBSP oil, lime juice, mint and coriander in medium bowl. Season dressing w/ salt & pepper
2. 2. Heat remaining 2 TBSP oil in lg nonstick skillet over medium-high heat.
3. 3. Sprinkle chicken w/ salt and pepper. Add to skillet & saute until brown on bottom,
4. 6. Turn ck over. Reduce heat to medium-low. cover and cook until just cooked through, about 5 min. Txf to plate.
5. 7. Return skillet to med-high heat. Add bell peppers, poblaon chile, & onipon to same skillet.
6. 8. Sprinkle veggies w/ salt & pepper. Toss till tender & just beginning to color. 4-5 min.
7. 9. Cover & cook 1 min. Mix in 2 TBSP dressing. Mound veggies top chicken.

olive oil, lime juice, mint, coriander, chicken breast halves, bell peppers, fresh poblano chile cored, red onion

Taken from www.epicurious.com/recipes/member/views/spicy-chicken-peperonata-w-lime-mint-dressing-50038948 (may not work)