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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Mistress of Tea
Servings: 4
This is a really easy, fairly healthy and fresh recipe. cilantro is one of my favorite herbs and I really love how these flavors come together.
4 boneless skinless chicken breasts
2 medium green bell peppers, cut into strips
1 large red onion, cut into wedges
½ large red onion, chopped
2 jalapeño peppers, cut into thin strips
4 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 medium tomatoes, chopped
3 tablespoons fresh cilantro, chopped
In a small bowl combine 2 tablespoons of the lime juice, vinegar and oil; mix well. Place chicken in a shallow pan. Pour marinade over chicken, stir to coat. Cover dish with plastic wrap; refrigerate for at least 30 minutes. (go do some pilates or take a shower or something :D).
Remove from fridge and add green pepper strips, red onion wedges and one jalepeno. Preheat the oven to 350°F. Bake for 25 to 30 minutes. Combine together ½ chopped red onion, 1 jalepeno pepper, remaining 2 tablespoons lime juice, chopped tomatoes and cilantro. Mix well. Remove chicken and veggies from heat and top with cilantro mixture.
Serve with black beans and spanish rice. If you do not like spicy, seed the jalepenos first. The flavor will still be delicious.