Chicken pepper steak with hash browns
1 tsp, grated
Fresh lime juice
2 medium clove(s), minced
Uncooked boneless skinless chicken breast(s)
16 oz, 4 (4-ounce) breasts
Frozen shredded hash brown potatoes
3 Tbsp, chopped, fresh
2 Tbsp, seasoned pepper blend (no salt added)
- 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.
- 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.
- 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.
- 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.