Lime-Garlic Chicken with Quick-Charred Peppers
Ingredients
- 1½ poundchicken breast
- 3 wholebell peppers (mix of red, yellow, or orange)
- 4 clovesgarlic
- 2 wholelime
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Slice 3 bell peppers into 1-inch chunks, removing seeds and stem.
- 02
Mince 4 cloves garlic.
- 03
Cut 2 limes in half for juicing.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper on both sides. Once the oil shimmers, add chicken and cook 6-7 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate and rest for 5 minutes.
- 02
In the same skillet, add remaining 1 tablespoon olive oil. Add diced peppers and cook over high heat, stirring occasionally, for 6-8 minutes until they're charred and tender-crisp.
- 03
Return chicken to the skillet with the peppers. Squeeze the juice from both limes over the top, sprinkle with minced garlic and red pepper flakes if using. Toss gently to coat. Cook for 1-2 minutes until fragrant.
- 04
Taste and adjust seasoning with salt and pepper. Serve immediately, drizzled with pan juices.
Spice Tips
For deeper heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A splash of hot sauce (like Cholula or sriracha) stirred in at the end adds both spice and tang. Fresh cilantro scattered over the finished dish brightens the lime-garlic profile.
Serve over rice, couscous, or with crusty bread to catch the zesty pan juices. Leftovers keep refrigerated for up to 3 days and reheat well.