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 PEPPER SKILLET
(Diabetic Friendly) I really enjoy stir frys and this one is really good with the addition of the lemon juice. I usually put this on brown rice. Easy, tasty and healthy!
Provided by Annacia
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.
- Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, mushrooms, sliced onion, cumin and oregano. Stir-fry for 2 to 3 minutes or until crisp tender.
- Add lemon juice, parsley, salt and pepper; toss to combine well and serve.
Nutrition Facts : Calories 172.9, Fat 6.1, SaturatedFat 1, Cholesterol 54.4, Sodium 252.1, Carbohydrate 10, Fiber 2.8, Sugar 4.4, Protein 20.6
ROAST CHICKEN WITH BELL PEPPERS, LEMON, AND THYME
How to pull off a weeknight roast chicken: Set it over a bed of peppers for a two-for-one deal.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Chicken Bell Pepper Thyme Lemon Chile Pepper Wheat/Gluten-Free One-Pot Meal
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a rack in middle of oven; preheat to 425°F. Heat a large ovenproof skillet, preferably cast iron, over medium-high. Cook bell peppers in skillet, turning every minute or two, until blistered in several spots, about 5 minutes. (You aren't trying to cook them, just get some color on them.) Transfer bell peppers to a cutting board and let cool slightly; reserve skillet. Stand a pepper upright and slice off sides, working your way around stem in 3 or 4 cuts. Pull out ribs and seeds; discard along with stems. Repeat with remaining peppers.
- Return peppers to skillet and add shallot, chile, and 3 thyme sprigs. Season generously with salt and black pepper and drizzle 1/4 cup oil over. Season chicken all over with salt and black pepper and set on top of peppers. Place a lemon half and remaining 2 thyme sprigs in chicken cavity and rub skin all over with remaining 1 Tbsp. oil. Roast in oven until skin is golden brown and crisp all over and an instant-read thermometer inserted into the thickest part of breast registers 160°F, 60-80 minutes. Remove from oven (be careful; handle is hot!) and let rest 15 minutes before transferring chicken to a cutting board and carving.
- Just before serving, squeeze remaining lemon half over chicken and bell peppers.
CHICKEN 'N PEPPERS PASTA SKILLET
This speedy skillet, made with chicken, multigrain pasta, peppers, onions and reduced-fat cheese, will help keep the family's healthy eating plan on track.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Add vegetables; cook 6 to 8 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
- Drain pasta. Add to chicken mixture along with the sauce; cook 5 min. or until heated through, stirring occasionally.
- Top with mozzarella; cover. Remove from heat. Let stand 1 to 2 min. or until cheese is melted; top with Parmesan.
Nutrition Facts : Calories 300, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 55 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 27 g
CHICKEN AND BELL PEPPER STIR FRY
Make and share this Chicken and Bell Pepper Stir Fry recipe from Food.com.
Provided by Parsley
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the soy sauce, oyster sauce, sherry and black pepper; set aside.
- Heat the peanut oil in a wok/large skillet over high heat (do not let smoke).
- Add garlic and onion to the hot oil and stir-fry for about 2 minutes.
- Add the chicken strips, pepper strips and cashews; stir fry for an additional 4 minutes.
- Add the soy sauce mixture and the cashews and stir fry for an additional 3-4 minutes or to desired doneness.
- Serve over hot cooked rice or noodles.
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ROAST CHICKEN WITH BELL PEPPERS RECIPE | BON APPéTIT
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- Place a rack in middle of oven; preheat to 425°. Heat a large ovenproof skillet, preferably cast iron, over medium-high. Cook bell peppers in skillet, turning every minute or two, until blistered in several spots, about 5 minutes. (You aren’t trying to cook them, just get some color on them.) Transfer bell peppers to a cutting board and let cool slightly; reserve skillet. Stand a pepper upright and slice off sides, working your way around stem in 3 or 4 cuts. Pull out ribs and seeds; discard along with stems. Repeat with remaining peppers.
- Return peppers to skillet and add shallot, chile, and 3 thyme sprigs. Season generously with salt and black pepper and drizzle ¼ cup oil over. Season chicken all over with salt and black pepper and set on top of peppers. Place a lemon half and remaining 2 thyme sprigs in chicken cavity and rub skin all over with remaining 1 Tbsp. oil. Roast in oven until skin is golden brown and crisp all over and an instant-read thermometer inserted into the thickest part of breast registers 160°, 60–80 minutes. Remove from oven (be careful; handle is hot!) and let rest 15 minutes before transferring chicken to a cutting board and carving.
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5/5 (1)Total Time 1 hr 30 minsCategory Lunch, Dinner, Main CourseCalories 280 per serving
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