Cajun Chicken and Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 16 oz. pkg boneless, skinless chicken breasts, thin-sliced if available (i buy Tyson brand at WalMart)1 med sweet red pepper1 med sweet orange pepper1 med sweet yellow pepper1 med onion2 cloves garlic, finely minced (I used the stuff in the jar)1 Lime1 Tbsp. Cajun seasoning1 tsp. grapeseed oil (or olive or peanut oil)Lime JuiceWhite Wine
Sprinkle raw chicken breast slices with Cajun seasoning. Slice into 1/4 inch by about 4 inch slices-should look like shoe string French fries.(and about the same size as the peppers) Halve the onion and slice with the indentations-so you have very small wedges and then separate into individual slices. Mix the onions and chicken in a bowl-adding more seasoning to taste. Set aside while you slice the peppers. Do julienne slices-cut in half lengthwise, cut in long thin strips and then cut the long thin strips in half. Zest the lime and then slice in thin slices and cut the slices in quarters.
Heat the oil in large saute pan. Add the chicken and onion mixture. Cook and stir until the chicken has no pink showing. Add in the minced garlic and the peppers. Stir together. Add the lime zest and stir. Add in the peppers and stir. Squeeze the juice of the lime over the chicken and peppers. Toss in the thin slices of lime and stir. Add in the white wine-if using. You can just add more bottled lime juice or water if you don't want to add wine.
The peppers should be crisp-tender so do not let the mixture "steam" once you add the liquids. I didn't use nearly the liquid I used to because when I made this before I also added in butter with the lime juice and wine to make a sauce to go over linguine.
Serving Size: makes 4 approximately 2-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user IMLOCOLINDA.
Heat the oil in large saute pan. Add the chicken and onion mixture. Cook and stir until the chicken has no pink showing. Add in the minced garlic and the peppers. Stir together. Add the lime zest and stir. Add in the peppers and stir. Squeeze the juice of the lime over the chicken and peppers. Toss in the thin slices of lime and stir. Add in the white wine-if using. You can just add more bottled lime juice or water if you don't want to add wine.
The peppers should be crisp-tender so do not let the mixture "steam" once you add the liquids. I didn't use nearly the liquid I used to because when I made this before I also added in butter with the lime juice and wine to make a sauce to go over linguine.
Serving Size: makes 4 approximately 2-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user IMLOCOLINDA.
Nutritional Info Amount Per Serving
- Calories: 1,545.8
- Total Fat: 39.0 g
- Cholesterol: 520.0 mg
- Sodium: 349.1 mg
- Total Carbs: 95.0 g
- Dietary Fiber: 21.9 g
- Protein: 212.6 g
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