Light and Zesty Chicken with Chayote

1.In a large bowl, combine the lime juice, lime zest, cumin, smoked paprika, cayenne pepper, salt, and pepper to create a marinade.

2.Add the chicken breasts to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes in the refrigerator.

3.In a large skillet, heat the olive oil over medium heat. Remove the chicken from the marinade and add it to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has a nice golden color. Remove the chicken from the skillet and set aside.

4.In the same skillet, add the sliced onion, garlic, and bell peppers. Sauté for about 5 minutes, until the vegetables are tender.

5.Add the sliced chayote to the skillet and pour in the chicken broth. Stir well and let it simmer for about 10 minutes, until the chayote is tender but still crisp.

6.Return the cooked chicken to the skillet, mixing it with the vegetables. Cook for an additional 2-3 minutes to heat through.

7.Remove from heat and sprinkle with fresh cilantro before serving.