CHICKEN AND BELL PEPPER RECIPE
If you're ready for a new go-to recipe, look no further. Perfect for busy weeknights or when you're short on time, this one-pan chicken and veggies sauté is easy to make and ready to eat in just 30 minutes. Simple yet full of flavor, this chicken sauté recipe includes ingredients you most likely already have in your pantry. Featuring lean chicken breast as the main protein, you can easily alter this dish by substituting shrimp or tofu for texture. Not sure how to sauté peppers and onions? Start with a crunchy bell pepper and thinly sliced onion, add to the skillet, and stir. Once your vegetables are slightly charred and wilted, you'll know they're ready to go! Great to serve alongside (or over) pasta, rice, or quinoa to soak up the yummy sauce. This juicy chicken and peppers meal is quick to prepare, fast to make and easy to customize. This chicken and bell peppers recipe is sure to become a family favorite and goes well with a Tossed Green Salad, Herbed Vegetable Ribbons or a sweet treat like a Ginger Cream Pie or a Grilled Fruit Tart with Spiced Honey Drizzle.
Provided by Lawry's
Categories Entrees,
Yield 4
Number Of Ingredients 9
Steps:
- Mix flour, 1 teaspoon of the seasoned salt and 1/2 teaspoon of the garlic pepper in shallow dish. Coat chicken evenly in flour mixture. Reserve any remaining flour mixture.
- Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes per side or until golden brown and cooked through. Remove from skillet; keep warm. Add onion and bell peppers to skillet; cook and stir 4 to 5 minutes or until tender-crisp.
- Mix chicken broth, reserved flour mixture and remaining 1/2 teaspoon each seasoned salt and garlic pepper until well blended. Add to skillet. Bring to boil. Reduce heat to low; simmer 1 minute or until sauce is slightly thickened. Cut chicken into serving size pieces. Add to skillet; toss with bell pepper mixture.
Nutrition Facts : Calories 283 Calories
CHICKEN & PEPPER PASTA BAKE
Here's a baking dish filled with yumminess: Chicken, pasta, spaghetti sauce, three kinds of cheese and fresh peppers bake together 'til hot and delicious.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings, 2 cups each
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Cook pasta as directed on package, omitting salt. Meanwhile, cook and stir chicken in large nonstick skillet on medium-high heat 2 min. Add peppers; cook and stir 3 min. Stir in pasta sauce; simmer 6 to 8 min. or until chicken is done and peppers are crisp-tender, stirring occasionally. Add cream cheese; cook and stir 1 to 2 min. or until melted.
- Drain pasta. Add to chicken mixture; toss to coat. Spoon half into 8- or 9-inch square baking dish; top with 1/2 cup mozzarella and 2 Tbsp. Parmesan. Repeat layers.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 620, Fat 19 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 46 g
CHICKEN WITH PEPPERS AND TOMATOES
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in large skillet and cook chicken until it begins to brown. Stir in onions and cook for 2 minutes. Stir in peppers and cook for 3 minutes. Stir in wine, tomatoes and oregano and bring to a simmer. Cover and cook for 10 minutes. Season to taste and garnish with fresh basil.
- Follow package instructions.
HIT 'N' RUN TRAYBAKED CHICKEN
Let the oven do all the hard work with this simple chicken traybake recipe.
Provided by Jamie Oliver
Categories Family one-pan recipes Save with Jamie Chicken Tomato Chicken thighs Healthy meals
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm). Peel the onions and cut into large wedges, then deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs.
- Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika.
- Add 2 tablespoons of oil, the balsamic and a good pinch of sea salt and black pepper. Toss everything together really well to coat, then spread across the tray, making sure the chicken isn't covered by the vegetables.
- Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray.
- Serve the traybake with a lovely green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.
Nutrition Facts : Calories 301 calories, Fat 15.2 g fat, SaturatedFat 3.2 g saturated fat, Protein 24.8 g protein, Carbohydrate 17 g carbohydrate, Sugar 13.4 g sugar, Sodium 0.8 g salt, Fiber 8.3 g fibre
BAKED PEPPER CHICKEN
Steps:
- Toss chicken with olive oil.
- Combine spices and sprinkle generously over chicken and under the skin.
- Cover at let sit overnight or for at least 4 hours
- Preheat oven to 425. F
- Line a casserole dish with foil.
- Spread peppers, onions and celery in an even layer in pan.
- Place chicken on top of vegetables.
- Bake for 45 minutes
- Remove from oven and spread melted butter over chicken.
- Return to oven and cook for another 10-15 minutes or until fully cooked. (you can also broil for the last few minutes to crisp up the skin)
- Let chicken rest for a few minutes before serving.
CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR
This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.
Provided by ROBYN050501
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
- Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
- Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.
Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.2 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 71.3 mg, Sugar 6.1 g
BAKED CHICKEN AND PEPPERS
These Italian Baked Chicken and Peppers are so simple to make and so DELICIOUS to eat! With as little as 10 min of prep and one dish you can have this flavor packed meal in the oven baking to perfection.
Provided by Kimber
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Place the onions and peppers in the bottom of a 9x13 baking dish.
- Mix the oregano, basil, salt and pepper together in a small bowl. Place the chicken in a single layer on top of the peppers and season with a couple pinches of the seasoning.
- Mix the crushed tomatoes, remaining seasonings, garlic, and vinegar together and pour over the top of the chicken to cover.
- Bake uncovered at 400˚F for 35 minutes. Then remove the dish and sprinkle the mozzarella cheese over the top and finish cooking for 5-10 minutes or until the chicken is cooked through (165˚F) and the sauce is bubbling on the sides.
Nutrition Facts : ServingSize 10 oz, Calories 278 kcal, Carbohydrate 12 g, Protein 38 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 112 mg, Sodium 778 mg, Fiber 3 g, Sugar 6 g
BALSAMIC CHICKEN BREASTS WITH PEPPERS AND ONIONS
Quick skillet chicken flavored with peppers, onions, garlic, basil and balsamic vinegar. Makes chicken very tender and dinner is ready in less than 30 minutes.
Provided by Marie
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper.
- In a large skillet, saute chicken in 2 tablespoons of oil over medium high heat, turning once for a total of about 8 minutes or until golden brown.
- Transfer chicken to a plate.
- Add 2 remaining tablespoons of oil to the skillet and cook peppers and onions, stirring often until just softened.
- Add garlic and stir for about 1 minute.
- Stir in basil and vinegar and return chicken and juices to the skillet.
- Reduce heat to low and simmer until chicken is cooked through, about 3 more minutes.
- Taste and adjust salt and pepper seasonings.
Nutrition Facts : Calories 313.8, Fat 16.9, SaturatedFat 2.6, Cholesterol 75.5, Sodium 147, Carbohydrate 13.3, Fiber 3.1, Sugar 7.2, Protein 27
EASY FETA-CHICKEN BAKE
10 minutes are all you need to prep a lively Greek-inspired baked chicken dish with peppers, parsley and feta cheese.
Provided by My Food and Family
Categories Chicken
Time 50m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Place chicken in 13x9-inch baking dish sprayed with cooking spray.
- Drizzle with 1 Tbsp. lemon juice. Season with black pepper. Top with cheese; drizzle with remaining lemon juice.
- Bake 35 to 40 min. or until chicken is done (165°F). Top with red peppers and parsley.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
CHICKEN WITH PEPPERS AND ONIONS
Make and share this Chicken With Peppers and Onions recipe from Food.com.
Provided by CookinMamaof3
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle chicken with garlic salt. In skillet, melt 1 tablspoon butter and add 1 tablespoon olive oil.
- Cook chicken over medium high heat until done. Sprinkle 1/4 cup mozzarella on each breast. Remove from heat and allow cheese to melt.
- To another skillet, add remaining olive oil and butter.
- Add onions, peppers and minced garlic and cook on medium high. Add water and cover.
- Cook until peppers and onions are tender, stirring often. Remove lid and cook until water evaporates.
- Place peppers and onions over chicken and serve.
Nutrition Facts : Calories 413.9, Fat 27.1, SaturatedFat 9.6, Cholesterol 105.8, Sodium 297.2, Carbohydrate 7.7, Fiber 1.6, Sugar 3.3, Protein 34.5
CHICKEN AND BELL PEPPERS SKILLET
Chicken and Bell Peppers Skillet is one of those dishes that will go to your family dinner rotation because it happens to please everyone. It's seasoned with lots of spices and it's also low-carb, paleo and whole30 friendly.
Provided by Olivia Ribas
Categories dinner Lunch Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Heat a cast iron skillet over medium-high heat in the stove. Meanwhile, in a large bowl place chicken and all the seasonings for the chicken. Mix everything well to combine.
- Add olive oil to skillet. Add chicken in skillet, skin side down, and cook 4-6 minutes or until browned. Turn chicken over and cook for 1 minute. Set aside (chicken won't be totally cooked yet).
- Remove skillet from the heat and add peppers, onion, garlic, paprika, red chili flakes and salt and peppers. Stir everything well to combine.
- Arrange chicken on top of the peppers and onions and place the skillet in the pre-heat over. Bake at 400°F for 15-20 minutes or until chicken gets the internal temperature of 165ºF. Enjoy!
Nutrition Facts : ServingSize 1 /4, Calories 258 kcal, Carbohydrate 9 g, Protein 18 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 80 mg, Sodium 758 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 4 g
CHICKEN, SAUSAGE, PEPPERS, AND POTATOES
You'll need a large, heavy-duty roasting pan (or a couple of smaller ones) and a very hot oven for this delicious dish. The long oven time makes everything beautifully caramelized and the chicken fork tender.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly.
- When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board.
- Cut two slashes down to the bone on the skin side of each chicken thigh.
- Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.
- Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
- Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top.
- Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.
Nutrition Facts : Calories 664 calories, Carbohydrate 28.2 g, Cholesterol 153 mg, Fat 45.8 g, Fiber 3.5 g, Protein 33.8 g, SaturatedFat 14.1 g, Sodium 1288 mg, Sugar 2.8 g
CHICKEN 'N' PEPPERS
With garden-fresh peppers and tender chicken, this dish is perfect when your family is craving a lighter dinner. Serve it with rice and green salad
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the broth, soy sauce, garlic, cornstarch, ginger and cayenne pepper. Add chicken; stir to coat. Heat oil in a large skillet over medium-high heat. Add chicken mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to medium. Add peppers and water; cook and stir for 5-8 minutes or until peppers are tender.
Nutrition Facts : Calories 200 calories, Fat 7g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 207mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES
My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. -Pattie Prescott, Manchester, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper., Roast until a thermometer inserted in chicken reads 170° and vegetables are tender, 35-40 minutes.
Nutrition Facts : Calories 308 calories, Fat 12g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 221mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN, RED PEPPER & ALMOND TRAYBAKE
A tasty one-pan roast chicken supper with lemon, cumin, paprika, coriander and other North African flavours
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Place the chicken, onions, potatoes and peppers in a large bowl and season. in another bowl, mix together the garlic, spices, oil, and lemon zest and juice. Pour this over everything and spread the mixture between 2 baking trays.
- Roast for 40 mins, turning over after 20 mins, until the chicken is cooked through. Add the almonds for the final 8 mins of cooking. Serve in bowls with a big dollop of Greek yogurt and some chopped parsley or coriander.
Nutrition Facts : Calories 442 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.34 milligram of sodium
BAKED CHICKEN AND PEPPERS
Baked Chicken and Peppers recipe with boneless chicken breasts or thighs, sauteed peppers, onion and mushrooms baked under blanket of cheese.
Provided by Olena Osipov
Categories Casserole
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. If using breasts cut in half lengthwise.
- In a large baking dish, add chicken, garlic, salt and pepper. Mix well to coat evenly and spread in a single layer. Cover and bake for 20-25 minutes. Chicken is cooked when pale and surrounded by clear juices.
- In the meanwhile, preheat large ceramic non-stick skillet on low-medium heat and swirl oil to coat. Add onion and saute for a few minutes, stirring occasionally. Add mushrooms and saute for a few more minutes, stirring occasionally. Add bell peppers and saute for 5 more minutes, stirring.
- Remove chicken from the oven and turn broiler on High. Separate chicken a bit from each other and top each piece with vegetables (sprinkle around too) and top with cheese. Broil for 5 minutes or until cheese is melted.
- Serve chicken hot with its juices over rice, quinoa or zucchini noodles. This chicken and peppers dish tastes cold amazing too!
Nutrition Facts : Calories 382 kcal, Sugar 3 g, Sodium 578 mg, Fat 15 g, SaturatedFat 7 g, Carbohydrate 6 g, Fiber 1 g, Protein 54 g, Cholesterol 165 mg, ServingSize 1 serving
CHICKEN BREASTS ROASTED WITH PEPPERS AND COURGETTES RECIPE
www.goodto.com has lots of quick and easy food recipes like these Chicken breasts roasted with peppers and courgettes. Find out more recipes at www.goodto.com
Provided by Jennifer Shepherd
Yield Serves: 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 200°C/Gas Mark 6.
- Cut each chicken breast in half horizontally into 2 thin breasts. Set aside.
- Place the red pepper, courgettes and 3 sprigs of thyme in a roasting tin, drizzle with 1 tbsp rapeseed oil and season well. Cook for 20 minutes, turning after 10 minutes.
- Remove from the oven, add the chicken breasts to the tin, squeeze the lemon juice over the chicken, drizzle with the remaining rapeseed oil and season well.
- Return to the oven and cook for a further 10 minutes until the chicken is cooked through and there is no pink meat. To serve, layer the chicken pieces and roasted vegetables in a stack and garnish with thyme.
Nutrition Facts : @context https
CHICKEN, SAUSAGE AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
- Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
- Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.
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