Simple and Nutritious Chicken & Bell Peppers Skillet Recipe
A simple and nutritious skillet dish featuring tender chicken breasts cooked with vibrant bell peppers, olives, and cherry tomatoes, seasoned with garlic and olive oil for a flavorful, healthy meal ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Protein
- 750g large chicken breasts
Vegetables & Fruits
- 1 ½ chopped bell peppers
- 400g canned cherry tomatoes (1 can)
- 1 garlic clove
Others
- 15 green olives
- 15 black olives
- Olive oil (quantity: about 2 tablespoons)
- 150g (1 cup) all-purpose flour
- Salt and pepper (to taste)
Instructions
- Prepare chicken: Cut the chicken breasts into cubes, then season them generously with salt and pepper and mix to coat evenly.
- Heat olive oil and infuse garlic: Pour olive oil into a skillet over medium heat. Add the whole garlic clove and cook until it turns lightly golden to infuse the oil with flavor. Remove and discard the garlic.
- Coat chicken with flour: Place the all-purpose flour into a shallow bowl and lightly coat each chicken cube by dredging it through the flour, shaking off excess.
- Sear chicken: Add the floured chicken pieces to the hot skillet. Cook over medium-high heat until the outside turns golden brown, ensuring the interior remains slightly undercooked for now.
- Cook bell peppers: Reduce heat slightly and stir in the chopped bell peppers. Cook for 3 to 4 minutes, stirring occasionally until the peppers begin to soften.
- Add olives and tomatoes: Stir in the green olives, black olives, and canned cherry tomatoes. Allow the mixture to bubble gently, cooking until the chicken is fully cooked and the sauce thickens slightly. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Remove from heat and enjoy your flavorful chicken and bell peppers skillet.
Notes
- For extra flavor, marinate the chicken cubes in olive oil, garlic, and herbs before cooking.
- Use fresh tomatoes instead of canned for a fresher taste, adjusting cook time accordingly.
- Serve over rice, quinoa, or with crusty bread to soak up the sauce.
- You can substitute bell peppers with other vegetables like zucchini or mushrooms to vary the dish.
- The garlic clove is removed after infusing oil to avoid overpowering the dish with garlic bits.
