Chicken Breasts with Peppers Olives and Garlic

Nutriscore Rating: 72/100

Elevate your weeknight dinners with this Mediterranean-inspired recipe for **Chicken Breasts with Peppers, Olives, and Garlic**. Juicy, golden-seared chicken breasts are nestled in a vibrant medley of red, yellow, and green bell peppers, infused with the rich, briny flavors of kalamata olives and the aromatic warmth of garlic and oregano. Simmered to perfection in a savory broth, this one-skillet dish strikes the perfect balance of bold, bright, and comforting flavors. Ready in just 40 minutes, it’s a wholesome, gluten-free option that’s perfect for busy evenings. Pair it with crusty bread to soak up the flavorful sauce, or serve alongside rice or a crisp salad for a versatile, crowd-pleasing meal.

Recipe Information

• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 4 pieces boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 4 pieces garlic cloves, thinly sliced
• 1 pieces red bell pepper, thinly sliced
• 1 pieces yellow bell pepper, thinly sliced
• 1 pieces green bell pepper, thinly sliced
• 1 cup kalamata olives, pitted and halved
• 1 cup chicken broth
• 1 teaspoon dried oregano
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

📝 Instructions

12 steps

1. Season the chicken breasts with salt and black pepper on both sides.

2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

3. Add the chicken breasts to the skillet and sear for 4-5 minutes on each side, or until golden brown. Remove from the skillet and set aside.

4. In the same skillet, heat the remaining 1 tablespoon of olive oil.

5. Add the sliced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

6. Add the red, yellow, and green bell peppers to the skillet. Cook for 4-5 minutes, stirring occasionally, until the peppers begin to soften.

7. Stir in the kalamata olives and dried oregano, cooking for an additional 1-2 minutes.

8. Pour in the chicken broth and bring the mixture to a simmer.

9. Return the chicken breasts to the skillet, nestling them into the pepper and olive mixture.

10. Reduce the heat to low, cover the skillet, and simmer for 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

11. Sprinkle the freshly chopped parsley over the dish before serving.

12. Serve the chicken breasts with the peppers, olives, and garlic spooned over the top. Pair with crusty bread, rice, or a side salad for a complete meal.

Nutrition Facts

1 serving (405.9g)

Calories		506
% Daily Value*
Total Fat		24.4 g	31%
	Saturated Fat	4.9 g	24%
	Polyunsaturated Fat	0.0 g
Cholesterol		148 mg	49%
Sodium		1389 mg	60%
Total Carbohydrate		11.0 g	4%
	Dietary Fiber	4.5 g	16%
	Total Sugars	4.5 g
Protein		56.8 g	114%
Vitamin D		0.0 mcg	0%
Calcium		84 mg	6%
Iron		3.2 mg	18%
Potassium		849 mg	18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 871 cal (44.5%%)

Protein: 908 cal (46.4%%)

Carbs: 178 cal (9.1%%)