Jerk Seasoned Chicken and Pepper Saute
Bursting with vibrant colors and bold Caribbean-inspired flavors, this Jerk Seasoned Chicken and Pepper Sauté is a quick and easy one-skillet wonder that's perfect for weeknight dinners or casual entertaining. Tender chicken strips are marinated in a zesty jerk seasoning mix with lime juice and olive oil, then pan-seared to golden perfection. A medley of red, yellow, and green bell peppers, paired with onions and garlic, provides a colorful and aromatic backdrop. Lightly charred vegetables and a final touch of chopped parsley elevate this dish into a feast for the senses. Ready in just 35 minutes, this spicy and savory skillet meal is delicious on its own or served over a bed of fluffy rice or quinoa, making it a versatile go-to recipe your family will love. Perfectly balanced and packed with flavor, it's a surefire way to spice up your dinner rotation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons jerk seasoning
- 1 tablespoon lime juice
- 3 tablespoons olive oil
- 1 piece red bell pepper
- 1 piece yellow bell pepper
- 1 piece green bell pepper
- 1 piece onion
- 2 pieces garlic cloves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- 2 tablespoons water
Instructions
Place the chicken breasts on a cutting board and pat them dry with paper towels. Slice the chicken into bite-sized strips.
In a bowl, combine the jerk seasoning, lime juice, and 1 tablespoon of olive oil. Add the chicken strips and toss to coat evenly. Let the chicken marinate for 10 minutes while you prepare the other ingredients.
Slice the red, yellow, and green bell peppers into thin strips. Peel and slice the onion into similar-sized strips. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the marinated chicken strips and cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced peppers and onion. Sauté for 5-6 minutes until the vegetables are slightly softened and lightly charred.
Add the minced garlic, salt, and black pepper, and sauté for an additional 1 minute, stirring frequently to prevent burning.
Return the cooked chicken to the skillet with the vegetables. Add 2 tablespoons of water and stir everything together. Cook for 2-3 more minutes until the chicken is heated through and the flavors are well combined.
Garnish with freshly chopped parsley and serve hot. This dish pairs wonderfully with steamed rice, quinoa, or a side salad.
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 5660 mg | 246% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 46.1 g | ||
| Protein | 114.3 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1333 mg | 28% | |
*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.
