Devilish Chicken Bell Peppers
Turn up the heat with this vibrant and flavorful Devilish Chicken Bell Peppers recipe, a fiery one-pan meal that’s as visually stunning as it is satisfying. Tender strips of chicken breast are seared to golden perfection, then simmered with a medley of colorful bell peppers, sweet onions, and bold spices like smoked paprika and cayenne pepper for a smoky, spicy kick. The rich tomato-based sauce, enhanced with a touch of cumin and oregano, is perfect for draping over fluffy rice or quinoa, making it an ideal weeknight dinner that’s both easy and customizable. Ready in just 45 minutes, this dish is garnished with fresh parsley for a pop of freshness, balancing the robust flavors with a herby finish. Whether you're craving comfort food with a fiery twist or looking to spice up your dinner routine, this recipe will deliver big flavor with minimal effort.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 3 medium Bell peppers (mixed colors)
- 1 medium Yellow onion
- 3 whole Garlic cloves
- 2 tablespoons Tomato paste
- 1 15-ounce can Crushed tomatoes
- 3 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken broth
- 2 tablespoons Chopped fresh parsley
- 2 cups Cooked rice or quinoa (optional, for serving)
Instructions
Slice the chicken breasts into thin strips and set aside.
Slice the bell peppers and onion into strips, and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken strips to the skillet and season with salt and black pepper. Sear the chicken for 5-7 minutes until lightly browned but not fully cooked. Remove chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet, then add the sliced bell peppers, onion, and minced garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the smoked paprika, cayenne pepper, ground cumin, oregano, and tomato paste. Cook for 1-2 minutes to toast the spices and coat the vegetables.
Pour in the crushed tomatoes and chicken broth, stirring to combine. Let the mixture simmer for 5 minutes.
Return the chicken strips to the skillet and simmer for another 10 minutes, or until the chicken is fully cooked and the sauce has thickened.
Taste the sauce and adjust seasoning as needed with more salt, pepper, or cayenne for heat.
Garnish with chopped fresh parsley before serving.
Serve hot over cooked rice or quinoa for a complete meal.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 10.7 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 911 mg | 19% | |
*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.
