Lime Chicken with Peppers
Transform your weeknight dinners with this vibrant Lime Chicken with Peppers, a zesty and colorful dish that combines tender, marinated chicken with a trio of sautéed bell peppers and red onion. Infused with the tang of fresh lime juice and zest, and spiced with cumin and paprika, this skillet meal delivers bold, refreshing flavors with every bite. Perfect for busy evenings, this recipe comes together in under an hour and features a quick marinade that enhances both flavor and juiciness. Serve it as is for a low-carb option, or pair it with rice or tortillas for a complete, family-friendly meal. Garnished with fresh cilantro and a squeeze of lime, this dish is a healthy, flavorful crowd-pleaser you'll want to make again and again!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 tablespoons Fresh lime juice
- 2 teaspoons Lime zest
- 3 cloves Garlic cloves, minced
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Red bell pepper, sliced
- 1 large Yellow bell pepper, sliced
- 1 large Green bell pepper, sliced
- 1 medium Red onion, sliced
- 2 tablespoons Chopped fresh cilantro
- 4 wedges Optional: Lime wedges for serving
Instructions
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness using a meat mallet or rolling pin.
In a small bowl, combine the lime juice, lime zest, minced garlic, 2 tablespoons of olive oil, ground cumin, paprika, salt, and black pepper. Mix well to create the marinade.
Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Remove the chicken from the marinade and pat it dry with paper towels. Reserve the marinade for later use.
Sear the chicken breasts in the hot skillet for 3-4 minutes on each side, until golden brown. Remove the chicken from the pan and set aside.
In the same skillet, add the sliced red, yellow, and green bell peppers, along with the sliced red onion. Sauté for 5-7 minutes, until the vegetables become tender and slightly charred.
Pour the reserved marinade over the sautéed vegetables and stir to combine. Return the chicken to the skillet, nestling it among the vegetables.
Reduce the heat to low, cover, and let the chicken and peppers cook together for another 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Remove the skillet from the heat and sprinkle the dish with fresh cilantro.
Serve the lime chicken and peppers hot, with optional lime wedges on the side for an extra burst of citrus flavor.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.9 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 879 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
