Sweet Red Pepper Chicken
Sweet Red Pepper Chicken is a vibrant and flavor-packed dish that combines tender, golden-seared chicken breasts with a bold medley of sautéed red bell peppers, onions, and garlic in a tangy-sweet sauce. Infused with paprika, cumin, honey, and apple cider vinegar, this skillet dinner offers a perfect balance of smoky, savory, and sweet flavors in every bite. The recipe's quick prep and 30-minute cook time make it a fantastic choice for busy weeknights, while its colorful presentation and fresh parsley garnish ensure it’s equally impressive for guests. Serve this one-skillet wonder over rice, quinoa, or alongside steamed vegetables for a complete, wholesome meal that’s sure to satisfy.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 large red bell peppers
- 1 medium yellow onion
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 cup chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Slice the chicken breasts into thin, even cutlets for faster cooking. Pat them dry with paper towels and season with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper on both sides.
Remove the seeds and core from the red bell peppers and slice them into thin strips. Peel and thinly slice the onion.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium and add the sliced red bell peppers and onion. Sauté for 5-6 minutes, stirring occasionally, until softened.
Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
In a small bowl, whisk together the honey, apple cider vinegar, paprika, cumin, and chicken broth. Pour the mixture into the skillet with the peppers and onions and bring to a simmer.
Return the chicken to the skillet, nestling it into the sauce and vegetables. Reduce the heat to low, cover, and let it simmer for 5 minutes to allow the flavors to meld.
Taste the sauce and adjust the seasoning with additional salt or pepper, if needed.
Sprinkle the dish with chopped fresh parsley before serving.
Serve hot with rice, quinoa, or a side of steamed vegetables for a complete meal.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3462 mg | 151% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 53.3 g | ||
| Protein | 225.9 g | 452% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 209 mg | 16% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3190 mg | 68% | |
*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.
