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Fiesta Chicken & Peppers


2 teaspoons Mexican seasoning
2 boneless skinless chicken breast halves (about 4 oz each)
2 teaspoons vegetable oil
1 small red onion, sliced
½ medium red bell pepper, cut into thin strips
½ medium yellow or green bell pepper, cut into long, thin strips
¼ cup Jake & Amos Salsa, any variety


Sprinkle seasoning over both sides of chicken; set aside. Heat oil in large nonstick skillet over medium heat. Add onion; cook 3 minutes, stirring occasionally. Add bell pepper strips; cook 3 minutes, stirring occasionally. Push vegetables to edge of skillet. Add chicken to skillet. Cook 5 minutes; turn. Continue to cook 4 minutes or until chicken is no longer pink in center and vegetables are tender. Transfer chicken to serving plates; top with vegetable mixture. Garnish with lime wedges if desired.


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