Chicken and Pepper Pan
This Chicken and Pepper Pan is a quick, flavorful, and protein-rich dish that’s perfect for a weeknight meal. It features tender chicken pieces sauteed with colorful bell peppers, onions, and aromatic spices. Whether served over rice, wrapped in a tortilla, or enjoyed on its own, this dish is both versatile and satisfying.
Prep & Cook Time
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
Serves (3-4)
For the Chicken and Peppers:
2 boneless, skinless chicken breasts (or 3-4 chicken thighs), sliced into strips
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 small red onion, sliced
2 cloves garlic, minced
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika
½ tsp cumin
½ tsp dried oregano
¼ tsp red pepper flakes (optional for spice)
For Serving (Optional):
Cooked rice, quinoa, or pasta
Warm tortillas for wraps
Fresh parsley or cilantro, chopped
Lemon or lime wedges for garnish
Instructions
Step 1: Prep the Ingredients
Slice the chicken into thin strips.
Cut the bell peppers and onion into thin slices.
Mince the garlic.
Step 2: Cook the Chicken
1. Heat 1 tbsp of olive oil in a large pan over medium-high heat.
2. Add the chicken strips, season with salt, black pepper, paprika, cumin, and oregano.
3. Saute for about 5-7 minutes, stirring occasionally, until the chicken is golden and cooked through.
4. Remove the chicken from the pan and set aside.
Step 3: Cook the Peppers and Onions
1. Add the remaining 1 tbsp of olive oil to the pan.
2. Saute the sliced peppers, onions, and garlic for about 5-6 minutes, until tender but still slightly crisp.
3. Add red pepper flakes if you like extra heat.
Step 4: Combine and Serve
1. Return the cooked chicken to the pan and stir everything together.
2. Cook for another 2-3 minutes to let the flavors blend.
3. Garnish with fresh parsley or cilantro and a squeeze of lemon or lime juice.
Step 5: Enjoy!
Serve over rice, quinoa, or inside warm tortillas for a delicious wrap.
Notes & Tips
For extra flavor: Add 1 tbsp of soy sauce or balsamic vinegar while cooking.
Make it spicy: Add sliced jalapenos or an extra pinch of red pepper flakes.
Protein alternatives: Swap chicken for shrimp, tofu, or beef.
Vegetable options: Add mushrooms, zucchini, or cherry tomatoes.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
1. Can I make this ahead of time?
Yes! It reheats well, making it great for meal prep.
2. What’s the best way to reheat leftovers?
Reheat in a pan over medium heat for the best texture.
3. Can I use frozen bell peppers?
Yes, but fresh peppers give the best texture. If using frozen, cook them a bit longer to remove excess moisture.
4. What sides go well with this dish?
Rice, quinoa, mashed potatoes, or a simple green salad pair perfectly.
Nutritional Information
Calories: 320
Protein: 35g
Carbs: 15g
Fat: 14g
Fiber: 4g
Sugar: 6g
This Chicken and Pepper Pan is a delicious, healthy, and easy-to-make meal that’s perfect for any night of the week. Enjoy it as a main dish or use it as a filling for wraps and bowls!