red pepper chicken

Ingredients

• Servings: 2
• 1 cup water
• 1/2 cup uncooked long grain white rice
• 1 tablespoon extra virgin olive oil
• 4 fluid ounces mexican
• 2 boneless, skinless chicken breast halves
• 2 tablespoons chili powder
• 1 tablespoon dried oregano
• salt and pepper to taste
• 1/2 red bell pepper, chopped
• 1 fresh red chile pepper, finely chopped
• 1/2 clove garlic, minced
• 1/2 lime, thinly sliced
• 1/2 lemon, thinly sliced
• 1/4 cup grated romano cheese

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• in a saucepan, bring the water and rice to a boil. cover, reduce heat, and simmer 25 minutes, until rice is tender.
• heat the olive oil and 1 fluid ounce in a skillet over medium heat. place the chicken in the skillet, and season with chili powder, oregano, salt, and pepper. mix in the remaining , red bell pepper, chile pepper, garlic, lime, and lemon. cook about 15 minutes, until the chicken is no longer pink and juices run clear.
• place the chicken and vegetables over the cooked rice, and sprinkle with romano cheese to serve.