Name: Taino's Kitchen Downtowns Pechuga Con Pimiento Y Cebolla (Chicken Breast W/Onions & Bell Peppers) Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces Chicken breasts; 2 pieces Bell peppers (mixed colors); 1 large Onion; 3 pieces Garlic cloves; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 tsp Paprika; 1 tsp Cumin; 2 tbs Lime juice

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Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Rinse the chicken breasts under cold water and pat them dry with paper towels. Season both sides with salt, black pepper, paprika, and cumin.

Prepare the Chicken

Slice the bell peppers into thin strips and chop the onion into slices. Mince the garlic cloves.

Chop the Vegetables

In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Cook the Chicken

In the same skillet, add the sliced onions and bell peppers. Sauté for about 5 minutes until they are tender. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Sauté the Vegetables

Return the cooked chicken to the skillet with the sautéed vegetables. Drizzle lime juice over the chicken and vegetables. Cook for an additional 2 minutes to heat everything through.

Combine and Finish

Chicken breasts

Bell peppers (mixed colors)

Onion

Garlic cloves

Olive oil

Salt

Black pepper

Paprika

Cumin

Lime juice