Crispy Chicken with Quick-Pickled Peppers and Lime
Ingredients
- 1½ poundschicken breast
- 3 wholebell peppers (mixed colors)
- ½ wholered onion
- 2lime
- ¼ cuprice vinegar
- 3 tablespoonolive oil
- 3 clovesgarlic
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- ¼ cupfresh cilantro
Prep
- 01
Mince 3 cloves garlic.
- 02
Cut 3 bell peppers into 1-inch strips, removing seeds.
- 03
Thinly slice 0.5 red onion.
- 04
Cut 2 limes in half for juicing.
- 05
Roughly chop 1/4 cup fresh cilantro.
Method
- 01
Pat chicken breasts 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 (internal temp 165°F). Transfer to a cutting board.
- 03
Add remaining 1 tablespoon oil to the same skillet. Add peppers and onion, stirring occasionally, until soft and lightly charred, about 5 minutes.
- 04
Pour vinegar over peppers and onions, add minced garlic and red pepper flakes, and cook 1 minute. Remove from heat, squeeze lime juice over everything, and season with salt to taste.
- 05
Slice chicken, top with the warm pickled peppers and onions, and garnish with cilantro. Serve immediately.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a jalapeño, minced, to the pickled peppers. A pinch of cumin or ground coriander adds warmth without spice.
Serve over steamed rice, couscous, or with crusty bread to soak up the tangy pan juices. Leftovers work cold the next day in a grain bowl.