Mexican · Dinner
Chicken Skillet with Peppers and Cream
Diced chicken breast is seared until browned, then simmered with bell peppers, onion, and garlic in a chipotle-spiked heavy cream sauce finished with lime juice and cilantro. The smoky, tangy skillet is served over rice.
$5
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
481Calories
48.3gProtein
20.1gFat
28.4gCarbs
6.2gSugar
3.1gFiber
720mgSodium
195mgChol
9.8gSat Fat
980mgPotassium
85mgCalcium
2.4mgIron
0.5mcgVitamin B12
68mgVitamin C
gluten-free
protein-rich
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat chicken breast dry and season with salt, black pepper, and ground cumin. Dice the chicken, and slice the bell pepper, onion, and mince the garlic separately.
2
Sear
Heat olive oil in a skillet over medium-high heat. Sear the diced chicken 4–5 minutes, turning once, until golden and cooked through with no pink remaining.
3
Simmer
Push chicken to one side; add bell pepper, onion, and garlic. Stir in chopped chipotle and smoked paprika, pour in heavy cream, and simmer over medium-low heat 4–5 minutes until sauce thickens and coats a spoon.
4
Plate
Remove from heat, stir in lime juice and cilantro. Spoon chicken and sauce over cooked rice and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast
- 11 bell pepper
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp chipotle in adobo
- 1/2 cup120ml heavy cream
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lime juice
- 4 tbsp4 tbsp cilantro
- 1/2 tsp1/2 tsp cumin, ground
- 1/2 tsp1/2 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1 cup190g white rice, cooked, to serve
