- 6 tablespoons olive oil, divided
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh mint
- 1/2 teaspoon ground coriander
- 4 skinless boneless chicken breast halves (5 to 6 ounces each)
- 2 bell peppers (preferably 1 red and 1 yellow), cored, seeded, sliced into 1/4-inch-wide strips
- 1 large fresh poblano chile, cored, seeded, thinly sliced
- 1/2 medium red onion, thinly sliced
- Whisk 4 tablespoons oil, lime juice, mint, and coriander in medium bowl. Season dressing with salt and pepper.
- Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until brown on bottom, about 5 minutes. Turn chicken over. Reduce heat to medium-low; cover and cook until just cooked through, about 5 minutes. Transfer to platter.
- Return skillet to medium-high heat. Add bell peppers, poblano chile, and onion to same skillet; sprinkle vegetables with salt and pepper. Toss until tender and just beginning to color, 4 to 5 minutes. Cover and cook 1 minute. Mix in 2 tablespoons dressing. Mound vegetables atop chicken. Drizzle with remaining dressing and serve.
- Often called a pasilla; available at some supermarkets and at speciality food stores and latin markets.