Chicken with Peppers (Easy & Juicy Recipe)
Grab your skillet and five ingredients, and get ready to serve this chicken with peppers and onions on the table in 30 minutes.
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Ingredients
- 1 ½ lbs chicken breast, 3-4 breasts
- 2 tablespoons taco seasoning, divided
- 3 bell peppers, any color
- 1 large onion, sweet, white, or yellow onion
- 3 tablespoons olive oil, divided
- 1 cup chicken broth, or water
Instructions
Prep:
- If serving with rice, start cooking it now. Slice the bell peppers and onions into strips. Think fajita style.
- Pat the chicken breasts dry on a paper towel. Then, season both sides with 1 tablespoon taco seasoning. If your taco seasoning is salt-free, season with 1 teaspoon of salt.
Cook:
- Heat a large skillet over medium-high heat. Once hot, drizzle 1 ½ tablespoons of olive oil, heat it up and distribute it around the pan. Place the seasoned chicken breasts on the pan and cook the first side for 5 to 7 minutes, then flip them over and cook the second side for another 5 minutes. Remove the chicken breasts onto a plate.
- Drizzle the remaining oil on the pan, add the sliced veggies, and sprinkle with the remaining tablespoon of taco seasoning. Stir to mix the veggies with the seasoning, then sauté them for about 5 minutes, stirring, until the veggies are tender.
- Reduce the heat to medium and place the chicken breasts back on the pan, including any juices from the plate. Pour the chicken broth, bring it to a simmer, and cook for 2 to 2 minutes. This will release the flavorful tidbits from the bottom of the pan into the sauce.
Serve:
- Serve this chicken with peppers and onions with white rice or cilantro lime rice.
Nutrition
Serving: 1 serving | Calories: 326kcal | Carbohydrates: 9g | Protein: 38g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 535mg | Potassium: 875mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2963IU | Vitamin C: 119mg | Calcium: 23mg | Iron: 1mg
