Spicy Chicken Peperonata W/ Lime & Mint Dressing

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   1. Whisk 4 TBSP oil, lime juice, mint and coriander in medium bowl. Season dressing w/ salt & pepper

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   2. Heat remaining 2 TBSP oil in lg nonstick skillet over medium-high heat.

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   3. Sprinkle chicken w/ salt and pepper. Add to skillet & saute until brown on bottom,

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   6. Turn ck over. Reduce heat to medium-low. cover and cook until just cooked through, about 5 min. Txf to plate.

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   7. Return skillet to med-high heat. Add bell peppers, poblaon chile, & onipon to same skillet.

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   8. Sprinkle veggies w/ salt & pepper. Toss till tender & just beginning to color. 4-5 min.

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   9. Cover & cook 1 min. Mix in 2 TBSP dressing. Mound veggies top chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.