Description
Easy Chipotle Spicy Chicken, served over a bed of kale and veggies.
Ingredients
- 1 Tablespoon Olive Oil
- 2 Medium Size Chicken Breast Sliced Into Cutlets
- Salt And Black Pepper
- 2 teaspoons Chipotle Seasoning
- ½ Onion, Thinly Sliced
- ½ Green Bell Pepper, Thinly Sliced
- 1 teaspoon Apple Cider Vinegar
- Kale, To Serve
Preparation
In a cast iron pan over medium high-heat, add olive oil and swirl the pan so it is nicely covered in oil. Season the chicken with salt, pepper and chipotle seasoning on both sides. Add as much or as little chipotle seasoning depending on the amount spiciness you would like.
Let the chicken cook for about 5 minutes on each side (add a little more oil if is starts to dry out before you cook the other side). If you want to make sure the chicken is cooked, use a thermometer, and when it reaches 165ºF, then your chicken is perfectly cooked.
Take the chicken out of the pan and let it rest for about 10 minutes. In the meantime, saute the veggies in the same pan you used to cook the chicken. This will add extra flavor to the veggies. I always like to add a splash of apple cider vinegar to my veggies—that little bit of acid will give your veggies tons of flavor.
Place the kale on a plate, lightly drizzle with additional olive oil and apple cider vinegar (or a little lemon juice) and salt and pepper to taste. Add the veggies and place the chicken cutlets on top.
