Chicken and Peppers

Chicken and Peppers
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 249.5
  • Total Fat: 8.9 g
  • Cholesterol: 82.5 mg
  • Sodium: 430.9 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 34.2 g

View full nutritional breakdown of Chicken and Peppers calories by ingredient
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Number of Servings: 4


    1 1/4 boneless, skinless chicken breasts, cut into 2-3 inch pieces
    I large bell pepper, chopped
    1 medium onion, diced
    3 garlic cloves, minced
    16 cherry tomatoes, quartered
    Olive oil Spray
    2 tbsp Coconut Oil
    1/8 tsp thyme leaves
    1 tsp kosher salt
    1/2 tsp black pepper
    1/2 cup chicken stock, heated


Serve over 1/2 cup cooked brown rice.


Prepare veggies.
Spray large cast iron skillet and heat. Add chicken without crowding and brown on both sides over high heat. Remove chicken and sprinkle with salt and pepper, cover to keep warm.
Melt coconut oil in same skillet. Add onion, garlic and sauté until brown. Add bell pepper, tomatoes, thyme and chicken, combine. Pour in chicken stock, cover and simmer for 20 minutes. Remove cover and cook another 10 minutes until chicken is tender and some of the liquid has evaporated.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user DOLPHIN225.

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