Chicken with Peppers and Lime on Rice

This was one of those nights where our normal chicken options were not cutting it, and I didn’t have tortilla wraps for fajitas.  So I started with chicken, Mexican oregano, peppers, red onion, and lime – I combined it all, and decided rice would make it a complete meal.  So here you have it! 

Also, there is no salt in this dish – so if you wish to add some, do so in your own individual plate.

Chicken with Peppers and Lime on a bed of Sesame Lime Rice – 2 servings
1 red onion, thinly sliced
1 green pepper, thinly sliced
1 yellow pepper, thinly sliced
1 lb chicken breast, trim any fat, cut into bite-size pieces
1 lime, sliced in half, zest
1/2 teaspoon Mexican oregano
Olive oil
1 cup rice
Toasted Sesame seed

Place bite size chicken in a bowl, and toss with Mexican oregano, set aside.

In a large sautepan over medium-low heat, heat oil, add veggies and cook until lightly browned and soft. Meanwhile prepare rice according to package directions. Continue with the rest while rice cooks.

Remove veggies from the pan, add chicken. Squeeze half the lime on the chicken, and add the lime to the pan, cut side down. Cook fully and until browned, remove the lime. Add the veggies back to the pan
and toss together.

When the rice done add a pinch of lime zest and sesame seeds, mix well and divide among two bowls. Top with veggies and chicken, serve with lime wedge.

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John recommends a light cold beer to drink!


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