Ginger Chicken

By Treebs

Ingredients

• 1 shallot, finely chopped
• 1 pc (1") fresh ginger, peeled and finely chopped
• 2 tbsp fresh lime juice (from 1 lime)
• 1 tbsp soy sauce
• 1 tbsp plus 2 tsp extra-virgin olive oil
• 3 medium red onions, unpeeled and halved
• 2 red peppers, cored, cut in half lengthwise and seeded
• 8 boneless, skinless chicken-breast halves (about 3 1/2 lbs)
• Salt and black pepper
• 1/2 tsp ground cumin

Preparation

Step 1

Preheat oven to 425 degrees F. In a small bowl, combine shallot, ginger, lime juice, and soy sauce.

Line a baking sheet with foil; rub foil with 2 tsp oil. Place onions, cut-side down on sheet. Set peppers, skin-side up, on sheet; rub oil from sheet onto tops of pepper. Press down on each half to flatten.

Roast peppers and onions for 30 minutes, or until onions are browned and tender. Peppers should be wrinkled but not charred. Remove from oven; place peppers to the side to cool, then store in a covered plastic container. Let onions rest on sheet.

Meanwhile, divide 1 tbsp oil between two nonstick skillets over medium-high heat. When pans are hot, place 4 breasts in one pan; sprinkle with ginger mixture. Place 4 breasts in the other pan; sprinkle with cumin. Cook 5 minutes per side, or until cooked through.

Serve a ginger chicken and one onion half to each diner.