Spicy Chicken and Peppers
Bursting with vibrant colors and bold flavors, Spicy Chicken and Peppers is a quick and satisfying dish that’s perfect for busy weeknights or casual gatherings. This recipe combines tender chicken strips coated in a smoky blend of paprika, cayenne, and cumin, stir-fried with a medley of red, yellow, and green bell peppers alongside caramelized red onions and fragrant garlic. Finished with a fresh squeeze of lime and a sprinkle of cilantro, this one-pan masterpiece is as visually appealing as it is delicious. Ready in just 35 minutes, it’s a versatile meal that pairs beautifully with rice, warm tortillas, or a crisp green salad. Whether you’re craving a healthy weeknight dinner or looking to spice up your menu, this crowd-pleasing recipe delivers bold, satisfying flavors in every bite.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 3 pieces garlic cloves
- 1 medium red onion
- 3 tablespoons olive oil
- 2 teaspoons paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons fresh cilantro
- 1 large lime
Instructions
Slice the chicken breasts into thin strips and set aside.
Core and slice the red, yellow, and green bell peppers into thin strips. Thinly slice the red onion. Mince the garlic cloves.
In a large bowl, combine the paprika, cayenne pepper, cumin, ground black pepper, and salt.
Add the chicken strips to the bowl of spices and toss until evenly coated. Let it marinate while you prepare the vegetables.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the marinated chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until lightly browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the garlic, sliced onions, and bell peppers.
Stir-fry the vegetables for 5-7 minutes until they are slightly softened but still crisp, and the onions are caramelized.
Return the cooked chicken to the skillet with the vegetables. Toss everything together and cook for another 2-3 minutes until heated through.
Remove the skillet from heat and garnish with freshly chopped cilantro and a squeeze of lime juice.
Serve hot with rice, tortillas, or a side salad.
Nutrition Facts
Calories |
1215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 2650 mg | 115% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 17.1 g | ||
| Protein | 116.5 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1678 mg | 36% | |
*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.
