Mexican chicken


  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 servings
*PLUS Cooking time: 15 minutes


  • 4 garlic cloves, or 2 1/2 tsp bottled chopped garlic

  • 3/4 cup chopped fresh coriander

  • 1 canned chipotle pepper in adobo sauce, or 2 tsp chopped pickled jalapeno peppers

  • 1 cup tomato sauce

  • 1/2 tsp ground cumin

  • salt, optional

  • 2 tsp butter

  • 4 skinless, boneless chicken breasts

  • 1 green bell pepper, seeded

  • 1 yellow bell pepper, seeded

  • 3/4 cup grated light cheddar

  • 2 green onions, sliced


  • Coarsely chop garlic and coriander. Place both in bowl of a food processor or blender along with chipotle, tomato sauce, cumin and salt. Whirl until puréed.

  • Melt butter in large frying pan, preferably non-stick, over medium-high heat. Add chicken. Cook until golden, 2 to 3 minutes per side. Meanwhile, thinly slice peppers. Add to chicken along with tomato sauce. Turn chicken to evenly coat. Reduce heat to medium-low. Cover and simmer, turning chicken occasionally until springy when pressed, 8 to 10 minutes. Sprinkle with cheese. Continue to cook, covered, until cheese melts, 1 to 2 minutes. Spoon chicken onto plates. Sprinkle with onions. Great with rice and beans.

Nutrition (per serving)

Calories 274, Protein 38.5g, Carbohydrates 10.4g, Fat 8.6g, Fibre 1.8g, Sodium 657mg.

Craving a healthy dinner with some southern kick? Try this easy chicken saut?; with a chipotle pepper. Or for just a little buzz, use jalapenos. Whichever you choose, dinner will be ready in 30 minutes. Any leftovers will make great tacos the next day.