Spiced Chicken Breasts With Poblano And Bell Pepper Rajas

• 1 tablespoon coriander seeds, cracked
• 1 teaspoon ground cumin
• 4 skinless boneless chicken breast halves
• 2 tablespoons olive oil, divided
• 2 red and/or yellow bell peppers, cut into 11/2x1/4-inch strips
• 1 large fresh poblano chile, cut into 1 1/2 x 1/4-inch strips
• 1 medium red onion, halved, sliced 1/4 inch thick
• 2 tablespoons fresh lime juice
• 1/3 cup chopped fresh cilantro

1. Mix coriander and cumin. Sprinkle chicken with salt, pepper, and half of spice mixture.
2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add bell peppers, poblano, and onion; saute until almost tender, 7 to 8 minutes. Season with salt and pepper. Transfer to medium bowl.
3. Heat 1 tablespoon oil in same skillet over medium heat. Add chicken. Cover; cook until cooked through, 6 to 8 minutes per side. Push chicken to 1 side of skillet; return poblano mixture to skillet. Stir remaining coriander mixture and lime juice into poblano mixture; saute until heated through, 2 minutes. Mix in cilantro.

coriander seeds, ground cumin, chicken breast halves, olive oil, red andor, fresh poblano chile, red onion, lime juice, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/spiced-chicken-breasts-with-poblano-and-bell-pepper-rajas-356712 (may not work)