Chicken Red Pepper Saute for Two
Elevate your weeknight dinner with this quick and flavorful Chicken Red Pepper Sauté for Two—a perfect balance of tender chicken, vibrant red bell peppers, and a savory-sweet honey balsamic glaze. This 35-minute recipe combines wholesome ingredients like garlic, olive oil, and Italian seasoning for a dish that's both simple and sophisticated. Crisp-tender bell peppers and juicy chicken strips are tossed in a rich soy-based sauce, offering a delightful medley of textures and umami flavor. Garnished with fresh parsley, this dish is as visually appealing as it is delicious. Serve it alongside rice, quinoa, or crusty bread for a satisfying meal you’ll love to share. Perfectly portioned for two, it’s an easy yet elegant way to treat yourself and a loved one.
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Recipe Information
Ingredients
- 2 pieces (about 6-8 oz each) boneless, skinless chicken breasts
- 2 medium-sized red bell peppers
- 3 cloves garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon (chopped) fresh parsley
Instructions
Start by preparing the ingredients: slice the chicken breasts into thin strips and set aside. Remove the seeds from the red bell peppers and cut them into thin strips. Mince the garlic cloves.
In a small bowl, whisk together the soy sauce, balsamic vinegar, honey, and Italian seasoning. Set the sauce aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken strips. Season them with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the red bell pepper strips to the skillet. Cook for 5-6 minutes, stirring occasionally, until the peppers are slightly softened but still have a bit of crunch.
Return the cooked chicken to the skillet and pour in the prepared sauce. Stir everything together to ensure the chicken and peppers are evenly coated in the sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Remove the skillet from heat and sprinkle the dish with freshly chopped parsley for a pop of color and added freshness.
Serve the Chicken Red Pepper Sauté warm on its own, or pair it with fluffy rice, quinoa, or crusty bread for a complete meal. Enjoy!
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 2601 mg | 113% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 16.7 g | ||
| Protein | 111.8 g | 224% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1600 mg | 34% | |
*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.
