Chicken with Bell Peppers and Onion
Description
This Chicken with Bell Peppers and Onion dish is a colorful, healthy, and quick one-pan meal. The savory chicken is sautéed with sweet bell peppers and tender onions in a simple blend of herbs, spices, and olive oil. It’s perfect served over rice, in tacos, or on its own for a low-carb option. Ideal for weeknight dinners, this meal is rich in lean protein and vitamins.
Ingredients
For the Main Dish:
1.5 lbs (680g) boneless, skinless chicken breasts or thighs, sliced into strips
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 large onion (yellow or red), sliced
3 tbsp olive oil (divided)
3 garlic cloves, minced
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp chili powder (optional
Salt and black pepper to taste
Juice of 1 lime (optional)
Fresh cilantro or parsley for garnish (optional)
Instructions
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Servings: 4
Prep the Chicken:
Slice chicken into thin strips. Season with salt, pepper, oregano, cumin, paprika, and chili powder.
Cook the Chicken:
Heat 1.5 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for about 5–6 minutes until golden brown and cooked through. Remove and set aside.
Sauté the Veggies:
In the same skillet, add the remaining 1.5 tbsp olive oil. Sauté sliced onion and bell peppers for 5–7 minutes until they’re tender but still slightly crisp. Add garlic and cook for 1 more minute.
Combine and Finish:
Return chicken to the skillet and mix with the vegetables. Stir well and cook for another 2–3 minutes to combine flavors. Squeeze fresh lime juice over the top if using.
Serve:
Serve hot, garnished with fresh herbs if desired. Great with rice, quinoa, in wraps, or on its own.
Nutritional Information (per serving, approx. 4 servings)
Nutrient Amount
Calories 330 kcal
Protein 30g
Fat 18g
Carbohydrates 10g
Fiber 2.5g
Sugar 4g
Cholesterol 85mg
Sodium 270mg
Note: Based on using chicken breast and olive oil. Optional additions may change values.
Questions & Answers
Q: Can I use chicken thighs instead of breasts?
A: Yes! Thighs add more flavor and stay juicy. Just cook a bit longer if they’re thicker.
Q: Can I meal prep this dish?
A: Absolutely. Store in airtight containers in the fridge for up to 4 days. Reheats well in a skillet or microwave.
Q: What goes well with this dish?
A: Serve it with rice, cauliflower rice, quinoa, tortillas, or over a salad for a low-carb option.
Q: Can I add other vegetables?
A: Yes! Mushrooms, zucchini, or cherry tomatoes work great. Just adjust cooking time accordingly.
Q: Is this gluten-free?
A: Yes, the base recipe is gluten-free. Just be sure to use gluten-free spices and seasonings.