Mediterranean Chicken & Peppers

3.9 of 5 (7)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 230.8
  • Total Fat: 8.5 g
  • Cholesterol: 65.7 mg
  • Sodium: 219.0 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 27.6 g

View full nutritional breakdown of Mediterranean Chicken & Peppers calories by ingredient
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Quick, easy, healthy, and delicious! If you want more flavor, add more vinegar. Quick, easy, healthy, and delicious! If you want more flavor, add more vinegar.
Number of Servings: 4


    4 boneless skinless chicken breast halves (4 ounces each)
    1/4 teaspoon pepper
    1/4 teaspoon salt
    2 tablespoons olive oil, divided
    1 each medium sweet yellow, red and orange peppers, julienned
    1 small onion, sliced
    1 clove garlic, minced
    2 tablespoons balsamic vinegar


Cut chicken breast into 4-oz serving pieces. Sprinkle chicken with pepper and salt. In a large skillet, heat 1 tablespoon oil and garlic together, stir-frying the garlic for about 1 minute. Add chicken, cook 4-6 minutes on each side or until no longer pink. Remove chicken and keep warm.

In the same skillet, saute peppers and onion in remaining oil for 3-4 minutes or until tender. Return chicken to the pan. Add vinegar; heat through.

Serves 4 (one chicken breast and 1 cup peppers & onions)

Number of Servings: 4

Recipe submitted by SparkPeople user THEMNEMOSYNE.

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Member Ratings For This Recipe

  • Very Good
    This was delicious! The chicken was very moist and the peppers were nice and crisp. A big hit :) - 5/11/10

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  • Very Good
    Make sure your chicken isn't too thick. Also, I had to use more than 2 TB of olive oil. - 10/15/09

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  • Incredible!
    Fantastic! Cooked it for my parents who loved it. Easy to prep and quick cooking time...great for anyone with a busy schedule. - 5/19/07

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  • Incredible!
    Very, very good. I had to use cider vinegar in a pinch, but it still came out great. With a whole wheat pita and a glass of wine, it was downright luxurious. - 5/16/07

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  • Incredible!
    This is a colorful, healthy main dish. I used a white balsamic vinegar, which has a more delicate taste. Hubby and Mom-In-Law sang praises. - 4/15/07

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