Jerk Seasoned Chicken and Pepper Saute
Bursting with vibrant colors and bold Caribbean-inspired flavors, this Jerk Seasoned Chicken and Pepper Sauté is a quick and easy one-skillet wonder that's perfect for weeknight dinners or casual entertaining. Tender chicken strips are marinated in a zesty jerk seasoning mix with lime juice and olive oil, then pan-seared to golden perfection. A medley of red, yellow, and green bell peppers, paired with onions and garlic, provides a colorful and aromatic backdrop. Lightly charred vegetables and a final touch of chopped parsley elevate this dish into a feast for the senses. Ready in just 35 minutes, this spicy and savory skillet meal is delicious on its own or served over a bed of fluffy rice or quinoa, making it a versatile go-to recipe your family will love. Perfectly balanced and packed with flavor, it's a surefire way to spice up your dinner rotation!
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Ingredients
- 2 pieces chicken breasts
- 2 tablespoons jerk seasoning
- 1 tablespoon lime juice
- 3 tablespoons olive oil
- 1 piece red bell pepper
- 1 piece yellow bell pepper
- 1 piece green bell pepper
- 1 piece onion
- 2 pieces garlic cloves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- 2 tablespoons water
Directions
Step 1
Place the chicken breasts on a cutting board and pat them dry with paper towels. Slice the chicken into bite-sized strips.
Step 2
In a bowl, combine the jerk seasoning, lime juice, and 1 tablespoon of olive oil. Add the chicken strips and toss to coat evenly. Let the chicken marinate for 10 minutes while you prepare the other ingredients.
Step 3
Slice the red, yellow, and green bell peppers into thin strips. Peel and slice the onion into similar-sized strips. Mince the garlic cloves.
Step 4
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the marinated chicken strips and cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set aside.
Step 5
In the same skillet, add the sliced peppers and onion. Sauté for 5-6 minutes until the vegetables are slightly softened and lightly charred.
Step 6
Add the minced garlic, salt, and black pepper, and sauté for an additional 1 minute, stirring frequently to prevent burning.
Step 7
Return the cooked chicken to the skillet with the vegetables. Add 2 tablespoons of water and stir everything together. Cook for 2-3 more minutes until the chicken is heated through and the flavors are well combined.
Step 8
Garnish with freshly chopped parsley and serve hot. This dish pairs wonderfully with steamed rice, quinoa, or a side salad.
Nutrition Facts
| Serving size | (1116.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1156.3 |
| Total Fat 55.9g | 0% |
| Saturated Fat 10.3g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 286mg | 0% |
| Sodium 5659.6mg | 0% |
| Total Carbohydrate 77.6g | 0% |
| Dietary Fiber 10.0g | 0% |
| Total Sugars 46.1g | |
| Protein 114.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 130.7mg | 0% |
| Iron 5.3mg | 0% |
| Potassium 1333.3mg | 0% |
Source of Calories