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 1½ x ¼ inch strips
1 	large fresh poblano chile, cut into 1½ x ¼ inch strips 
1 	medium red onion, halved, sliced ¼ 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; saute 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: saute until heated through, 2 minutes. Mix in cilantro.

SERVES: 4 							SOURCE: Bon Appetit, Jan 01