Chicken and Bell Peppers with Onions
Chicken and Bell Peppers with Onions. Boneless chicken breasts pan seared with bell peppers, garlic, and onions.
Servings: 4 people
Calories: 450kcal
Cost: $$
Ingredients
- 4 chicken breasts cut into 8 cutlets
- 2 cloves of garlic sliced
- 4 bell peppers sliced
- 2 sweet onions sliced
- ¼ cup Canola oil for chicken
- 2 tbsp. extra virgin olive oil or canola oil
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
Instructions
Preparing chicken:
- Season chicken cutlets with salt, pepper, garlic powder, and onion powder.
- In a large skillet on high heat pan sear chicken cutlets in ¼ cup of canola oil until golden brown on all sides (about 6 minutes). Remove chicken from skillet and drain the oil.
Bringing Everything Together:
- Return the skillet to high heat, add in the extra virgin olive oil and garlic and sauté until golden brown.
- Once the garlic begins to turn golden brown, reduce to medium heat and add sliced peppers and onions and sauté for 10 minutes, mixing occasionally.
- Next, return the chicken to the skillet. Cook for 5 minutes, flipping the chicken half way through.
To Serve:
- Place in a large serving dish or on top of brown rice.
Notes
Invent Your Recipe:
I make chicken a few days a week so this recipe is great for an easy and quick meal after work. The seasoning is straight forward and would also work well on pork and beef.
I have used these steps to make pan seared pork cutlets and to pan sear thin beef sirloin steaks.
Nutrition
Calories: 450kcal