Ww Chicken Pepper Steak with Hash Browns
Savor the bold and colorful flavors of this Weight Watchers-inspired Chicken Pepper Steak with Hash Browns! Featuring tender strips of boneless chicken, vibrant bell peppers, and a flavorful soy sauce-based glaze, this dish delivers a satisfying, low-calorie meal that's perfect for busy weeknights. Paired with golden, crispy hash browns seasoned with a touch of paprika, this recipe strikes the perfect balance between comfort food and healthy eating. Ready in just 45 minutes, it combines easy preparation with wholesome ingredients for a family-friendly dinner that's sure to impress. Ideal for meal preppers and flavor seekers alike, this one-skillet wonder is your next go-to for a delicious and nutritious meal!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast
- 1 medium Green bell pepper
- 1 medium Red bell pepper
- 1 medium Yellow onion
- 2 cloves Garlic
- 3 tbsp Low-sodium soy sauce
- 1 tbsp Cornstarch
- 0.5 cup Chicken broth
- 2 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 cups Frozen shredded hash browns
- 0.5 tsp Paprika
- 1 can Cooking spray
Instructions
Trim any excess fat from the chicken breasts and slice them into thin strips about 1/4 inch thick.
Wash and slice the green and red bell peppers into thin strips. Peel and slice the onion into thin wedges. Mince the garlic cloves.
In a small bowl, combine the soy sauce, cornstarch, and chicken broth. Mix until fully dissolved and set aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the chicken strips, season with salt and black pepper, and cook for 5-6 minutes until browned and fully cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the bell peppers, onion, and minced garlic. Sauté for 4-5 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet, along with the soy sauce mixture. Cook for another 2-3 minutes, stirring frequently, until the sauce thickens and evenly coats all ingredients.
While the chicken and vegetables are cooking, prepare the hash browns. Spray a separate large skillet with cooking spray and heat over medium-high heat.
Add the frozen shredded hash browns to the skillet in an even layer. Sprinkle with paprika and cook for 5-7 minutes on each side, until golden brown and crispy.
To serve, plate a portion of crispy hash browns and top with the chicken pepper steak mixture. Enjoy warm and savor the flavors of this satisfying meal!
Nutrition Facts
Calories |
3866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.8 g | 339% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4698 mg | 204% | |
| Total Carbohydrate | 150.1 g | 55% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 13.6 g | ||
| Protein | 163.9 g | 328% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 180 mg | 14% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3930 mg | 84% | |
*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.
