Tenders Pepperonata
Elevate your weeknight dinner with Tenders Pepperonata, a vibrant and satisfying dish that's as comforting as it is flavorful. Juicy chicken tenders are pan-seared to golden perfection and nestled into a rich, saucy medley of sweet red and yellow bell peppers, tangy tomatoes, and aromatic garlic and onions. Finished with a splash of balsamic vinegar and fresh basil, this Italian-inspired masterpiece strikes the perfect balance between sweet, savory, and tangy. Ready in just 40 minutes, it's an ideal one-skillet meal for busy nights, and it pairs beautifully with crusty bread to soak up every last drop of the luscious pepperonata sauce. Perfect for fans of Mediterranean flavors, this recipe is a must-try for anyone seeking a wholesome yet indulgent homemade meal.
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Recipe Information
Ingredients
- 500 grams Chicken tenders
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 medium Yellow onion
- 3 Garlic cloves
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 400 grams Tomatoes
- 1 tablespoon Balsamic vinegar
- 10 Fresh basil leaves
- 4 slices Crusty bread (optional, for serving)
Instructions
Season the chicken tenders with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set aside.
Thinly slice the onion and garlic. Cut the red and yellow bell peppers into strips. Dice the tomatoes, or use canned crushed tomatoes for convenience.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, sear the chicken tenders for 2-3 minutes per side until golden brown. Remove the tenders from the skillet and set aside.
Reduce the heat to medium and add 1 tablespoon of olive oil to the same skillet. Sauté the onion and garlic for 2-3 minutes until softened and fragrant.
Add the sliced bell peppers to the skillet and cook for 5 minutes, stirring occasionally, until they begin to soften.
Stir in the diced tomatoes, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Reduce the heat to low and let the mixture simmer for 10 minutes, allowing the flavors to meld.
Return the chicken tenders to the skillet, nestling them into the pepperonata mixture. Cover and cook for an additional 5 minutes, or until the chicken is fully cooked and no longer pink in the center.
Drizzle the balsamic vinegar over the dish and sprinkle with fresh basil leaves for a burst of flavor.
Serve the Tenders Pepperonata warm, optionally accompanied by slices of crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
2886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.1 g | 183% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 6597 mg | 287% | |
| Total Carbohydrate | 258.1 g | 94% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 29.4 g | ||
| Protein | 136.8 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 909 mg | 70% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 5044 mg | 107% | |
*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.
