Spicy Chicken Peperonata With Lime And Mint Dressing

• 6 tablespoons olive oil, divided
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh mint
• 1/2 teaspoon ground coriander
• 4 skinless boneless chicken breast halves (5 to 6 ounces each)
• 2 bell peppers (preferably 1 red and 1 yellow), cored, seeded, sliced into 1/4-inch-wide strips
• 1 large fresh poblano chile,* cored, seeded, thinly sliced
• 1/2 medium red onion, thinly sliced

1. Whisk 4 tablespoons oil, lime juice, mint, and coriander in medium bowl. Season dressing with salt and pepper.
2. Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and saute until brown on bottom, about 5 minutes. Turn chicken over. Reduce heat to medium-low; cover and cook until just cooked through, about 5 minutes. Transfer to platter.
3. Return skillet to medium-high heat. Add bell peppers, poblano chile, and onion to same skillet; sprinkle vegetables with salt and pepper. Toss until tender and just beginning to color, 4 to 5 minutes. Cover and cook 1 minute. Mix in 2 tablespoons dressing. Mound vegetables atop chicken. Drizzle with remaining dressing and serve.
4. *

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

Taken from www.epicurious.com/recipes/food/views/spicy-chicken-peperonata-with-lime-and-mint-dressing-353769 (may not work)