Vegetarian Spanish Chicken with Peppers

Get ready to indulge in the bold and vibrant flavors of Vegetarian Spanish Chicken with Peppers, a plant-based twist on a Mediterranean classic! This quick and satisfying recipe features juicy, smoky plant-based chicken pieces simmered in a rich tomato-based sauce with a medley of colorful bell peppers, fragrant onions, and garlic. Enhanced with the unmistakable warmth of smoked paprika and ground cumin, this dish is a celebration of Spanish-inspired cuisine. Perfectly balanced with a hint of zesty lemon and sprinkled with fresh parsley, it’s an easy one-pan meal that comes together in just 45 minutes. Serve it with crusty bread, steamed rice, or roasted potatoes for a wholesome, flavor-packed dinner the whole family will love. Ideal for vegetarians and anyone seeking a hearty, healthy, and delicious meat-free option!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 grams plant-based chicken pieces
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1 medium green bell pepper
• 1 medium onion
• 3 cloves garlic cloves
• 2 tablespoons olive oil
• 1.5 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 400 grams canned diced tomatoes
• 150 milliliters vegetable broth
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 4 wedges lemon wedges

Directions

Step 1

Thinly slice the red, yellow, and green bell peppers. Peel and finely chop the onion. Mince the garlic cloves. Set all prepped vegetables aside.

Step 2

Heat the olive oil in a large skillet or sauté pan over medium heat. Add the plant-based chicken pieces and cook for 5-7 minutes until golden brown. Remove from the skillet and set aside.

Step 3

In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is softened and translucent.

Step 4

Add the sliced bell peppers to the pan. Cook for 5 minutes, stirring occasionally, until the peppers begin to soften.

Step 5

Sprinkle the smoked paprika and ground cumin over the vegetables. Stir well to coat everything evenly with the spices.

Step 6

Pour in the canned diced tomatoes and vegetable broth. Stir in the dried oregano, salt, and black pepper. Bring the mixture to a gentle simmer.

Step 7

Return the cooked plant-based chicken to the skillet, stirring to combine. Reduce the heat to low and let the dish simmer for 10-15 minutes to allow the flavors to meld and the sauce to thicken.

Step 8

Taste and adjust seasoning if needed. Sprinkle fresh parsley over the dish just before serving.

Step 9

Serve hot with lemon wedges on the side for an extra burst of freshness. Pair with crusty bread, rice, or potatoes for a complete meal.

Nutrition Facts

Serving size	(1154.5g)

Amount per serving	% Daily Value*
Calories	993.6

Total Fat 46.8g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 3.2g
Cholesterol 0mg	0%
Sodium 2765.4mg	0%
Total Carbohydrate 75.8g	0%
Dietary Fiber 23.2g	0%
Total Sugars 18.9g
Protein 71.2g	0%

Vitamin D 0IU	0%
Calcium 317.6mg	0%
Iron 12.3mg	0%
Potassium 2336.7mg	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: 41.7%

Protein: 28.2%

Carbs: 30.0%