Chicken and Pepper

Transform your weeknight dinner routine with this vibrant and flavorful Chicken and Pepper recipe! Perfectly seared strips of boneless chicken breast are paired with a medley of red, green, and yellow bell peppers for a colorful and nutrient-packed meal. Infused with the warm aromas of garlic, onions, paprika, and oregano, this one-pan dish is elevated with a splash of chicken broth to create a rich, savory sauce that ties everything together. Ready in just 45 minutes, this quick and easy recipe is ideal for busy families and can be served over rice, pasta, or even quinoa for a wholesome meal. Garnish with fresh parsley for a burst of freshness and enjoy a delicious dish that's as visually appealing as it is satisfying. A true crowd-pleaser for any night of the week!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1 large red bell pepper
• 1 large green bell pepper
• 1 large yellow bell pepper
• 2 tablespoons olive oil
• 3 pieces garlic cloves, minced
• 1 medium onion, thinly sliced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt
• 0.5 cup chicken broth
• 2 tablespoons fresh parsley, chopped (optional)

Directions

Step 1

Wash and pat dry the chicken breasts. Cut them into thin strips about 1-inch wide for even cooking.

Step 2

Wash the bell peppers, remove the cores and seeds, and slice them into thin strips.

Step 3

Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium heat.

Step 4

Add the chicken strips to the pan and cook for 5-7 minutes, stirring occasionally, until they are golden brown and no longer pink inside. Remove the chicken from the skillet and set it aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of olive oil and heat over medium heat.

Step 6

Add the garlic and onions to the skillet and sauté for 2-3 minutes until fragrant and slightly softened.

Step 7

Add the sliced bell peppers to the skillet and cook for 5-7 minutes, stirring occasionally, until the peppers start to soften but still have a bit of a crunch.

Step 8

Sprinkle the paprika, dried oregano, ground black pepper, and salt over the vegetables, stirring well to coat them with the spices.

Step 9

Return the cooked chicken to the skillet, and pour in the chicken broth. Stir everything together, ensuring the chicken and vegetables are well combined.

Step 10

Let the mixture simmer over low heat for an additional 5-7 minutes, allowing the flavors to meld and the broth to reduce slightly.

Step 11

Taste and adjust seasoning if necessary.

Step 12

Remove the skillet from heat and garnish with fresh parsley (if using) before serving.

Step 13

Serve hot with rice, pasta, or your favorite side dish.

Nutrition Facts

Serving size	(1538.2g)

Amount per serving	% Daily Value*
Calories	1628.4

Total Fat 55.0g	0%
Saturated Fat 11.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 591.6mg	0%
Sodium 3176.3mg	0%
Total Carbohydrate 49.2g	0%
Dietary Fiber 12.1g	0%
Total Sugars 15.2g
Protein 225.5g	0%

Vitamin D 7.0IU	0%
Calcium 194.5mg	0%
Iron 10.4mg	0%
Potassium 3359.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.1%

Protein: 56.6%

Carbs: 12.3%