Description
Chicken and Peppers brings together juicy chicken with colorful bell peppers that dance with flavor in your kitchen. Packed with protein and vitamins, this simple dish delivers a satisfying meal that nourishes and delights your taste buds.
Ingredients
Scale
Proteins:
- 2 lbs boneless, skinless chicken breasts
Peppers and Vegetables:
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large orange bell pepper
- 1 large green bell pepper
- 1 large yellow onion
- 2 cloves garlic
Seasonings and Sauces:
- 5 tablespoons olive oil
- 1.5 teaspoons salt
- ¾ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1.5 teaspoons dried oregano
- ½ teaspoon dried basil
- 1 (14.5 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- ½ cup chicken broth
- 1 teaspoon sugar
- ¼ teaspoon red pepper flakes
Serving Options:
- Cooked rice
- Quinoa
- Pasta
- Tortillas
- Fresh parsley
- Sour cream
- Greek yogurt
- Shredded cheese
- Avocado slices
Instructions
- Mix 2 tablespoons olive oil with chicken cubes in a large bowl. Sprinkle 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, and ¼ teaspoon cayenne pepper over the meat. Toss until chicken is evenly coated.
- Heat 2 tablespoons olive oil in a large skillet at medium-high temperature (375°F). Add sliced bell peppers and onion. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 8-10 minutes, stirring occasionally until vegetables become tender-crisp.
- Transfer vegetables to a separate plate. In the same skillet, add marinated chicken pieces. Cook at medium-high heat (375°F) for 5-7 minutes, turning occasionally to ensure even cooking. Ensure chicken reaches an internal temperature of 165°F.
- Create sauce by heating 1 tablespoon olive oil in a small saucepan over medium heat (350°F). Add 2 minced garlic cloves and sauté for 30 seconds. Pour in 14.5 ounces diced tomatoes, 6 ounces tomato paste, and ½ cup chicken broth.
- Stir 1 teaspoon sugar, ½ teaspoon dried oregano, and ¼ teaspoon red pepper flakes into the sauce. Simmer at low heat (250°F) for 15-20 minutes until sauce thickens. Adjust seasoning with salt and pepper.
- Combine chicken and vegetables in the skillet. Pour sauce over the mixture and gently stir to coat. Let simmer for 2-3 minutes to blend flavors.
- Serve the dish over rice, quinoa, or pasta. Garnish with fresh parsley, sour cream, shredded cheese, and avocado slices for extra flavor and texture.
Notes
- Marinate chicken longer for deeper flavor, ideally up to 4 hours in the refrigerator to allow spices to penetrate the meat thoroughly.
- Use a cast-iron skillet for best caramelization and to develop a rich, golden-brown crust on the chicken and vegetables.
- For a lower-carb version, serve over cauliflower rice or zucchini noodles instead of traditional grains.
- Choose different colored bell peppers to make the dish visually appealing and increase nutritional variety.
- Prep Time: 15 minutes
- Cook Time: 28-37 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 70 mg