Chicken with Peppers and Cauliflower

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 235.5
  • Total Fat: 8.0 g
  • Cholesterol: 70.5 mg
  • Sodium: 479.3 mg
  • Total Carbs: 9.8 g
  • Dietary Fiber: 2.2 g
  • Protein: 30.3 g

View full nutritional breakdown of Chicken with Peppers and Cauliflower calories by ingredient
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Saving Dinner Body Clutter Vol. 1
Spring Week 1
Saving Dinner Body Clutter Vol. 1
Spring Week 1

Number of Servings: 6


    4 boneless skinless chicken breast halves (4-6oz each)
    1 Tbsp flour
    2 Tbsp olive oil, divided
    1 envelope dry Italian dressing mix, divided
    1/2 tsp black pepper
    1 medium red bell pepper, seeded, deribbed, thin sliced
    1 large yellow bell pepper, seeded, deribbed, thin sliced
    1 cup chopped onion
    2 cups fresh cauliflower florets
    3/4 cup water
    1/2 cup shredded Parmesan cheese


On a plate, combine flour, pepper, and half salad dressing mix. Coat chicken on both sides. In a large skillet with a tight-fitting lid over medium heat, heat 1 Tbsp olive oil; add chicken and cook 4-5 minutes per side or until cooked through. Remove from skillet and keep warm. Add remaining oil to pan drippings. Add peppers and onion and saute for 3 minutes or until lightly browned. Stir in remaining salad dressing mix, cauliflower, and water. Bring to a boil then reduce heat, cover, and simmer for 2-3 minutes or until cauliflower is tender-crisp. Add chicken and sprinkle with cheese. Cover and cook just until cheese melts.

Regular: steamed red skinned potatoes on the side
Low Carb: baked Hubbard squash on the side
Kosher: omit cheese or use your favorite soy cheese
Gluten Free: use almond flour or alternative; check dressing mix

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user AMBROSIAHINO.

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