Vegetarian Spanish Chicken with Peppers
Get ready to indulge in the bold and vibrant flavors of Vegetarian Spanish Chicken with Peppers, a plant-based twist on a Mediterranean classic! This quick and satisfying recipe features juicy, smoky plant-based chicken pieces simmered in a rich tomato-based sauce with a medley of colorful bell peppers, fragrant onions, and garlic. Enhanced with the unmistakable warmth of smoked paprika and ground cumin, this dish is a celebration of Spanish-inspired cuisine. Perfectly balanced with a hint of zesty lemon and sprinkled with fresh parsley, it’s an easy one-pan meal that comes together in just 45 minutes. Serve it with crusty bread, steamed rice, or roasted potatoes for a wholesome, flavor-packed dinner the whole family will love. Ideal for vegetarians and anyone seeking a hearty, healthy, and delicious meat-free option!
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Recipe Information
Ingredients
- 300 grams plant-based chicken pieces
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 1 medium onion
- 3 cloves garlic cloves
- 2 tablespoons olive oil
- 1.5 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 400 grams canned diced tomatoes
- 150 milliliters vegetable broth
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 4 wedges lemon wedges
Instructions
Thinly slice the red, yellow, and green bell peppers. Peel and finely chop the onion. Mince the garlic cloves. Set all prepped vegetables aside.
Heat the olive oil in a large skillet or sauté pan over medium heat. Add the plant-based chicken pieces and cook for 5-7 minutes until golden brown. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is softened and translucent.
Add the sliced bell peppers to the pan. Cook for 5 minutes, stirring occasionally, until the peppers begin to soften.
Sprinkle the smoked paprika and ground cumin over the vegetables. Stir well to coat everything evenly with the spices.
Pour in the canned diced tomatoes and vegetable broth. Stir in the dried oregano, salt, and black pepper. Bring the mixture to a gentle simmer.
Return the cooked plant-based chicken to the skillet, stirring to combine. Reduce the heat to low and let the dish simmer for 10-15 minutes to allow the flavors to meld and the sauce to thicken.
Taste and adjust seasoning if needed. Sprinkle fresh parsley over the dish just before serving.
Serve hot with lemon wedges on the side for an extra burst of freshness. Pair with crusty bread, rice, or potatoes for a complete meal.
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2765 mg | 120% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 18.9 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2337 mg | 50% | |
*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.
