Bell Pepper Chicken Recipe

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In these warmer months, with fresh produce hitting gardens and store shelves in more abundance, I love cooking with fresh ingredients. This bell pepper chicken recipe uses fresh peppers, tomatoes and lots of fresh herbs. Perfect for a garden fresh dinner!

I love light and fresh tasting meals in the summer. Something that reminds me that a tasty dinner is as easy as picking some fresh herbs from my garden, or a lively bunch of greens from the produce section shelves. This recipe is a perfect case in point.

A side view of the just-cooked Bell Pepper Chicken Recipe, still in the skillet.

For The Love Of Red Vegetables

Red veggies are so good for us! And the good news is, most of them have terrific flavor that nearly everyone enjoys. That’s great news for the folks at your dinner table!

Many red fruits and veggies are loaded with powerful, healthy antioxidants — such as lycopene and anthocyanins — that may do everything from fight heart disease and prostate cancer to decrease the risk for stroke and macular degeneration (the leading cause of blindness in people aged 60 and older). Antioxidants soak up damaging free radicals.

Source

Chicken With Bell Peppers

Chicken and bell peppers just go together. And the good news, you can really use any color pepper you prefer. They don’t have to be red.

Most folks prefer a red pepper because they are sweeter.

Green bell peppers are bitter simply because they are red bell peppers that haven’t matured. They are picked early before they ripen, so their flavors are also on the less developed side which makes them a little more bitter. This can be a good thing in many dishes, however.

In fact, all bell peppers are the same pepper, just at different stages of ripeness. These different stages have slightly different flavors and nutrition profiles. But all of them lend themselves to making a tasty meal.

How To Use Up Your Extra Bell Peppers

Have extra peppers from the store or your garden? Here are some tasty ways to use them up quick!

A sliver skillet filled with this Bell Pepper Chicken Recipe.

Bell Pepper Chicken Ingredients

2¼ cups chopped red bell pepper – As mentioned above, you can use any color pepper here. Pick your favorite!

1 cup chopped purple onion – Yellow onion will work in a pinch, but purple is the better option.

2 tbsp. oil – I used coconut oil, but you can use whatever oil you typically cook with.

1 ⅓ lb. boneless, skinless chicken breasts  – Cut these into small, bite-sized pieces. The smaller they are, the faster they will cook.

2 tsp. garlic powder – You can also use garlic granules, or even fresh garlic. If using fresh garlic, use 6 medium cloves and mince them as fine as you can get them. You can even mash them into paste if that’s easier.

½ cup fresh, chopped flat leaf parsley – This is also known as Italian parsley. You can use curly parsley if that’s all you have, but flat leaf parsley gives a the best flavors in this dish.

1 cup chopped fresh basil – Chop this somewhat coarsely. It doesn’t have to be super fine. You could potentially use dried basil, but it won’t have the same effect. If using dry herbs, start with 1 to 2 tbsp. and adjust up only if needed.

1 cup fresh, chopped tomatoes – This can be any variety of tomatoes that you prefer.

½ tsp. ground black pepper – White pepper could work well here too if that’s what you have.

½ tsp. salt – I used pink Himalayan salt, but use what you have on hand. This measurement is just a suggestion. Add as much or as little as you like.

How To Make Bell Pepper Chicken

Heat the oil in a large skillet.

Heating oil in a large skillet for this Bell Pepper Chicken Recipe

In a skillet, sauté the bell peppers and onions until soft.

Sautéing the vegetables in the skillet.

Add the chicken and remaining garlic powder, and cook completely (approximately 15 minutes, depending on the size of your chicken chunks).

Adding the chicken and garlic to the skillet.

Turn off the heat, stir in the tomatoes and fresh herbs.

Adding the fresh herbs and tomatoes to the pan.

Season with salt and pepper to taste, and serve.

The finished Bell Pepper Chicken Recipe

How To Store Bell Pepper Chicken

This will keep in the fridge for up to three days. It packs well and travels well as long as you keep it cool.

Can You Freeze Bell Pepper Chicken?

Yes, but….

Freeze it before adding the fresh herbs and tomatoes. You can stir those in at the last minutes before serving if you warm this up in a skillet after thawing.

To thaw, place in the fridge overnight or up to a full 24 hours before you want to eat it.

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Bell Pepper Chicken Skillet Recipe

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A sliver skillet filled with this Bell Pepper Chicken Recipe.

Bell Pepper Chicken

A delicious new way to prepare chicken.
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 293kcal
Author: The Gracious Pantry

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

  • Large Skillet

Ingredients

  • cups chopped red bell pepper
  • 1 cup chopped purple onion
  • 2 tbsp. oil
  • 1 ⅓ lb. boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 2 tsp. garlic powder (or 6 cloves, minced)
  • ½ cup fresh, shopped flat leaf parsley
  • 1 cup chopped fresh basil
  • 1 cup fresh, chopped tomatoes
  • ½ tsp. ground black pepper
  • ½ tsp. salt (or more as needed)

Instructions

  • Heat the oil in a large skillet.
    Heating oil in a large skillet for this Bell Pepper Chicken Recipe
  • In a skillet, sauté the bell peppers and onions until soft.
    Sautéing the vegetables in the skillet.
  • Add the chicken and remaining garlic powder, and cook completely (approximately 15 minutes, depending on the size of your chicken chunks).
    Adding the chicken and garlic to the skillet.
  • Turn off the heat, stir in the tomatoes and fresh herbs.
    Adding the fresh herbs and tomatoes to the pan.
  • Season with salt and pepper to taste, and serve.
    The finished Bell Pepper Chicken Recipe

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 293kcal | Carbohydrates: 12g | Protein: 34g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 478mg | Potassium: 963mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3930IU | Vitamin C: 128mg | Calcium: 50mg | Iron: 2mg

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8 Comments

  1. Julie Golden says:

    This looks really good! When do you add the tomatoes?

    1. The Gracious Pantry says:

      Julie – At the very end. You want them fresh for this one. Enjoy!

  2. Easy enough! Will be making this during the week for a quick, easy dinner. Thanks for all your great recipes.

    1. The Gracious Pantry says:

      Crystal – My pleasure! I hope you enjoy it! 😀

  3. This looks really good, but is it a little dry? Does it need any liquid added (broth, wine, water)?

    1. The Gracious Pantry says:

      Job – I didn’t need any. But you can certainly add something if you prefer.

  4. Mary Davidson says:

    What, no beets? That was my first reaction when I saw the name of the dish. With beets it all turns red, or pink! I have been getting beets from my CSA and have never cooked them before, because I never grew them. When we stop traveling and I have a garden again I will be growing them because Hubby likes everything to turn red! Anything to get him to eat vegetables is good in my book.

    1. The Gracious Pantry says:

      Mary – I have have a couple beet recipes here, but I’m not really a fan. So unfortunately, you won’t find many beet recipes here. I keep trying to like them, but…

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