High Protein Pepper Chicken
Elevate your weeknight dinner with this irresistibly flavorful High Protein Pepper Chicken—an easy-to-make, nutrient-packed recipe perfect for fitness enthusiasts and busy families alike. Featuring tender bites of boneless, skinless chicken breast, vibrant strips of red, green, and yellow bell peppers, and the aromatic richness of garlic and onion, this dish is both colorful and satisfying. A quick stir-fry infused with soy sauce, black pepper, and a light, silky cornstarch-based sauce ensures every bite is bursting with savory goodness. Ready in just 35 minutes, this healthy chicken recipe is ideal for meal prep or a quick yet wholesome dinner, pairing perfectly with steamed rice or quinoa for a complete and protein-rich meal. Garnished with fresh spring onions, this pepper chicken recipe is a delicious way to power through your day!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Yellow bell pepper
- 1 large Onion
- 4 cloves Garlic
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 2 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 100 milliliters Chicken broth
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 stalks Spring onions
Instructions
Cut the chicken breast into small, bite-sized pieces and set aside.
Slice the red, green, and yellow bell peppers into thin strips. Cut the onion into wedges, and mince the garlic cloves.
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces to the skillet, and cook until golden brown and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and onion wedges, sautéing until the onion becomes translucent, approximately 2-3 minutes.
Add the sliced bell peppers to the skillet, stirring well. Cook until the peppers are slightly tender but still crisp, about 4-5 minutes.
Return the cooked chicken to the skillet. Season with black pepper and salt. Stir in the soy sauce and chicken broth, combining well with the vegetables and chicken.
In a small bowl, mix the cornstarch and water to create a slurry. Pour this mixture into the skillet, stirring constantly, until the sauce thickens, about 2 minutes.
Lower the heat and let everything simmer together for an additional 2-3 minutes. Adjust seasoning if necessary.
Finally, add chopped spring onions as a garnish. Serve hot with steamed rice or whole-grain quinoa for an extra boost of protein.
Nutrition Facts
Calories |
1403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4148 mg | 180% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 20.2 g | ||
| Protein | 169.1 g | 338% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 214 mg | 16% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3121 mg | 66% | |
*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.
