Charred Chicken with Quick Pickle Peppers and Lime
Ingredients
- 1½ poundchicken breast
- 3 wholebell peppers
- ½ wholered onion
- 2lime
- 3 tablespoonolive oil
- 3 clovegarlic
- ·salt
- ·black pepper
- ·fresh cilantro
Prep
- 01
Slice 3 bell peppers into 1/4-inch strips, removing seeds and stem.
- 02
Slice 1/2 red onion into thin crescents.
- 03
Mince 3 cloves garlic.
- 04
Cut 2 limes in half for juicing.
- 05
Roughly chop a small handful of fresh cilantro for garnish.
Method
- 01
Pat chicken dry and season generously with salt and pepper on both sides.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook 6–7 minutes per side until golden and cooked through (165°F internal temp). Transfer to a cutting board and rest 5 minutes, then slice into strips.
- 03
In the same skillet, add remaining 1 tablespoon olive oil and the sliced peppers and onions. Cook 4–5 minutes, stirring occasionally, until charred and tender-crisp. Add minced garlic in the last minute.
- 04
Squeeze juice from 2 limes over the peppers and toss to combine. Season with salt and pepper to taste.
- 05
Divide peppers among plates, top with sliced chicken, and scatter cilantro over the top. Serve immediately.