Name: Chicken and Peppers: Delicious Recipe and Health Benefits
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper (optional, for a little heat!); 1 large red bell pepper, seeded and sliced; 1 large yellow bell pepper, seeded and sliced; 1 large orange bell pepper, seeded and sliced; 1 large green bell pepper, seeded and sliced; 1 large yellow onion, sliced; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1 (14.5 ounce) can diced tomatoes, undrained; 1 (6 ounce) can tomato paste; 1/2 cup chicken broth; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon sugar; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional, for extra heat!); Salt and pepper to taste; Cooked rice, for serving; Quinoa, for serving; Pasta, for serving

Chicken and peppers, a dish that sings of summer gardens and comforting home-cooked meals, is about to become your new weeknight staple. Imagine succulent chicken, bursting with flavor, mingling with sweet, vibrant bell peppers, all simmered to perfection in a savory sauce. Are you ready to experience a culinary delight that’s both incredibly easy to make and utterly irresistible?

This vibrant combination has roots in various cuisines, particularly Italian and Spanish, where simple, fresh ingredients are celebrated. In Italy, you’ll find variations like “Pollo ai Peperoni,” often enjoyed during family gatherings. The beauty of chicken and peppers lies in its adaptability. You can tailor the recipe to your liking, adding a touch of spice, a splash of wine, or a handful of fresh herbs.

People adore this dish for its harmonious blend of flavors and textures. The tender chicken, the slightly sweet and crisp peppers, and the savory sauce create a symphony on your palate. It’s also incredibly convenient a one-pan wonder that minimizes cleanup and maximizes flavor. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is guaranteed to impress. So, let’s get cooking and bring a taste of sunshine to your table!

Ingredients:

For the Chicken:

2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for a little heat!)

For the Peppers and Onions:

1 large red bell pepper, seeded and sliced
1 large yellow bell pepper, seeded and sliced
1 large orange bell pepper, seeded and sliced
1 large green bell pepper, seeded and sliced
1 large yellow onion, sliced
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil

For the Sauce (Optional, but highly recommended!):

1 (14.5 ounce) can diced tomatoes, undrained
1 (6 ounce) can tomato paste
1/2 cup chicken broth
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional, for extra heat!)
Salt and pepper to taste

Optional Add-ins/Serving Suggestions:

Cooked rice, for serving
Quinoa, for serving
Pasta, for serving
Tortillas, for fajitas
Fresh parsley, chopped, for garnish
Sour cream or Greek yogurt, for topping
Shredded cheese (cheddar, Monterey Jack, etc.), for topping
Avocado slices, for topping

Preparing the Chicken:

First, let’s get the chicken ready. In a large bowl, combine the cubed chicken breasts with 2 tablespoons of olive oil. Make sure all the chicken pieces are nicely coated.
Now, add the salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if you’re using it) to the bowl.
Toss everything together really well, ensuring that the chicken is evenly coated with all the spices. This is where the flavor magic happens! I like to use my hands to really massage the spices into the chicken, but you can use a spoon or spatula if you prefer.
Set the chicken aside for at least 15 minutes to marinate. This will allow the flavors to meld together and make the chicken even more delicious. You can even marinate it for longer, up to a few hours, in the refrigerator. Just make sure to bring it back to room temperature before cooking.

Cooking the Peppers and Onions:

While the chicken is marinating, let’s prepare the peppers and onions. In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Add the sliced bell peppers (red, yellow, orange, and green) and the sliced onion to the skillet.
Season with salt, black pepper, dried oregano, and dried basil.
Cook, stirring occasionally, until the peppers and onions are tender-crisp and slightly caramelized. This usually takes about 8-10 minutes. You want them to be soft but still have a little bit of bite.
Once the peppers and onions are cooked to your liking, remove them from the skillet and set them aside in a bowl.

Cooking the Chicken:

Now it’s time to cook the chicken. In the same skillet you used for the peppers and onions, add the marinated chicken. Make sure the skillet is still hot.
Cook the chicken over medium-high heat, stirring occasionally, until it is cooked through and no longer pink inside. This usually takes about 5-7 minutes, depending on the size of the chicken cubes.
Be careful not to overcrowd the skillet, as this can cause the chicken to steam instead of sear. If necessary, cook the chicken in batches.
Once the chicken is cooked through, drain any excess liquid from the skillet.

Making the Sauce (Optional):

If you’re making the sauce, now’s the time. In a separate saucepan, heat 1 tablespoon of olive oil over medium heat.
Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
Add the diced tomatoes (undrained), tomato paste, chicken broth, sugar, dried oregano, and red pepper flakes (if using) to the saucepan.
Stir everything together well.
Bring the sauce to a simmer, then reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
Season with salt and pepper to taste.

Combining Everything:

Add the cooked peppers and onions back to the skillet with the cooked chicken.
If you made the sauce, pour it over the chicken and peppers.
Stir everything together well, ensuring that the chicken and vegetables are evenly coated with the sauce.
Let the mixture simmer for a few minutes to allow the flavors to meld together.

Serving:

Serve the chicken and peppers hot, over cooked rice, quinoa, or pasta.
Alternatively, you can serve it in tortillas for fajitas.
Garnish with fresh parsley, chopped.
Top with sour cream or Greek yogurt, shredded cheese, and avocado slices, if desired.
Enjoy! This dish is fantastic on its own, but it’s even better with your favorite sides and toppings. I personally love it with a dollop of sour cream and a sprinkle of shredded cheddar cheese.

Conclusion:

So, there you have it! This chicken and peppers recipe is truly a must-try for anyone looking for a flavorful, easy, and satisfying meal. It’s the kind of dish that becomes a weeknight staple, a go-to when you need something quick and delicious without sacrificing quality. The vibrant colors of the peppers, the juicy tenderness of the chicken, and the aromatic blend of spices all come together to create a symphony of flavors that will tantalize your taste buds. I promise, once you try it, you’ll be hooked!

But the best part? This recipe is incredibly versatile. Feel free to experiment with different types of peppers maybe add some spicy jalapeños for an extra kick, or try using a mix of bell peppers in various colors for a visually stunning dish. You can also adjust the spices to your liking. If you’re a fan of garlic, add an extra clove or two. If you prefer a milder flavor, reduce the amount of chili powder. The possibilities are endless!

Serving Suggestions and Variations:

* Over Rice or Quinoa: This is a classic pairing that allows the flavorful sauce to soak into the grains. Brown rice or quinoa adds a healthy and nutty element.
* In Tacos or Burritos: Shred the chicken and peppers and load them into warm tortillas with your favorite toppings like salsa, guacamole, sour cream, and cheese.
* With Pasta: Toss the chicken and peppers with your favorite pasta shape for a hearty and satisfying meal. A simple tomato sauce or a creamy Alfredo sauce would complement the flavors perfectly.
* As a Pizza Topping: Spread the chicken and peppers over pizza dough with some mozzarella cheese for a unique and delicious pizza.
* In a Sandwich or Wrap: Layer the chicken and peppers in a sandwich or wrap with some lettuce, tomato, and your favorite sauce for a quick and easy lunch.
* Add Beans: Stir in a can of black beans or kidney beans for added protein and fiber.
* Make it Creamy: Stir in a dollop of sour cream or Greek yogurt at the end for a creamy and tangy twist.
* Vegetarian Option: Substitute the chicken with tofu or tempeh for a vegetarian-friendly version.

I truly believe that this chicken and peppers recipe will become a regular in your meal rotation. It’s simple enough for a weeknight dinner, yet impressive enough to serve to guests. It’s a crowd-pleaser that everyone will love.

So, what are you waiting for? Head to your kitchen, gather your ingredients, and give this recipe a try! I’m confident that you’ll be delighted with the results. And don’t forget to get creative and experiment with different variations to make it your own.

I’m so excited for you to try this recipe and experience the deliciousness for yourself! Once you’ve made it, I’d love to hear about your experience. Share your photos and comments with me let me know what you thought, what variations you tried, and how you made it your own. Your feedback is invaluable, and it helps me to create even better recipes for you in the future. Happy cooking, and enjoy your amazing chicken and peppers! I can’t wait to hear from you!