Chicken Bell Pepper
This quick and delicious chicken bell pepper recipe is the perfect weeknight meal. Ready in just 30 minutes, it combines tender chicken with crunchy bell peppers, creating a flavorful, nutritious dish. It’s versatile, easy to make, and ideal for busy families looking for a healthy and satisfying dinner.
Equipment
- Sharp chef’s knife
- Cutting board
- Mixing bowls
- Wooden spoon
- Measuring cups and spoons
- Large skillet or sauté pan (oven-safe)
- Oven-safe pan (optional, for roasting)
Ingredients
- 2 boneless skinless chicken breasts (cut into 1-inch cubes)
- 2 bell peppers any color, sliced
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tbsp olive oil or avocado oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper to taste
- Optional: 1/2 cup diced tomatoes fresh basil, or lemon juice for extra flavor
Instructions
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in a large skillet or oven-safe pan over medium-high heat.
- Add the cubed chicken to the pan and cook for 3-4 minutes, until lightly browned on all sides.
- Add the sliced bell peppers, onion, and garlic to the pan. Stir to combine with the chicken.
- Season the mixture with garlic powder, paprika, salt, and black pepper. Mix well.
- Transfer the pan to the oven and bake for 15-20 minutes, or until the chicken is cooked through and the bell peppers are tender.
- Remove from the oven and let rest for a few minutes before serving.
Notes
You can swap chicken for turkey or tofu for a different protein option.
Feel free to use different bell pepper colors for a variety of flavors.
For a spicy twist, add jalapeños or hot sauce to the dish.
This recipe is great for meal prepping. Store leftovers in an airtight container in the fridge for 3-4 days.
Serve with grains like rice, quinoa, or couscous, or pair it with roasted veggies for a balanced meal.
Feel free to use different bell pepper colors for a variety of flavors.
For a spicy twist, add jalapeños or hot sauce to the dish.
This recipe is great for meal prepping. Store leftovers in an airtight container in the fridge for 3-4 days.
Serve with grains like rice, quinoa, or couscous, or pair it with roasted veggies for a balanced meal.