Chicken pepper steak with hash browns

Total Time
30 min
20 min
10 min
This meal for four utilizes a few ingredients you can stock-up on and keep on hand so you can whip up a quick meal in a moment’s notice. Use the same skillet for the chicken and the hash browns to make clean-up a snap. Seasoned pepper blend infuses the chicken with spiciness and sweetness. Substitute a Szechuan-style pepper blend if you want to turn up the heat even more. And you can use either cilantro or green onion instead of the parsley if that’s what you’ve got in the fridge. A green salad tossed with green apple slices makes a refreshing accompaniment.


Lime zest

1 tsp, grated

Fresh lime juice

2 Tbsp


2 clove(s), minced

Uncooked boneless skinless chicken breast

16 oz, 4 (4-ounce) breasts

Canola oil

2 tsp

Frozen shredded hash brown potatoes

4 cup(s)

Table salt

½ tsp

Fresh parsley

3 Tbsp, chopped, fresh

Black pepper

2 Tbsp, seasoned pepper blend (no salt added)


  1. Combine the lime zest, lime juice, and garlic in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Let stand 10 minutes.
  2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the potatoes and salt and cook, stirring frequently, until the potatoes are tender and lightly browned, about 10 minutes. Stir in the parsley.
  3. Spread the pepper blend on wax paper. Remove the chicken from the marinade (discard the marinade) and lightly press into the pepper, coating both sides.
  4. Spray a nonstick skillet or a nonstick ridged grill pan with nonstick spray and set over medium heat. Add the chicken and cook until it is lightly browned and just cooked through, 4–5 minutes on each side. Serve with the hash browns.