Spiced Chicken Breasts with Poblano and Bell Pepper Rajas
1 tablespoon coriander seeds, cracked
1 teaspoon ground cumin
4 skinless boneless chicken breast halves
2 tablespoons olive oil, divided
2 red and/or yellow bell peppers, cut into 11/2×1/4-inch strips
1 large fresh poblano chile, cut into 1 1/2 x 1/4-inch strips
1 medium red onion, halved, sliced 1/4 inch thick
2 tablespoons fresh lime juice
1/3 cup chopped fresh cilantro
Mix coriander and cumin. Sprinkle chicken with salt, pepper, and half of spice mixture.
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add bell peppers, poblano, and onion; sauté until almost tender, 7 to 8 minutes. Season with salt and pepper. Transfer to medium bowl.
Heat 1 tablespoon oil in same skillet over medium heat. Add chicken. Cover; cook until cooked through, 6 to 8 minutes per side. Push chicken to 1 side of skillet; return poblano mixture to skillet. Stir remaining coriander mixture and lime juice into poblano mixture; sauté until heated through, 2 minutes. Mix in cilantro.