Chicken with Peppers and Onions

This recipe showcases chicken strips sautéed to perfection with crisp peppers and onions. This dish pairs well with tortillas or as a side for fajitas or in a bowl atop a bed of rice or lettuce.

Serving size

1

Makes

4

Ingredients

2 tablespoons canola oil

1 pound boneless skinless chicken breast, cut into thin strips

1½ teaspoons chili powder, divided

½ teaspoon black pepper, divided

½ teaspoon kosher salt, divided

2 bell peppers, sliced

1 onion, sliced

Nutrition Info

Makes:Serving size: 1

Calories

229

Fat

10 g

Saturated Fat

1 g

Trans Fat

<1 g

Cholesterol

83 mg

Carbohydrates

7 g

Sugar

4 g

Fiber

2 g

Protein

27 g

Sodium

223 mg

Calcium

21 mg

Phosphorus

268 mg

Potassium

568 mg

Instructions

  1. Heat the oil in a large skillet over medium-high heat.
  2. Season the chicken with 1 teaspoon chili powder, ¼ teaspoon black pepper, and ¼ teaspoon salt.
  3. Add to the skillet and sauté until browned and cooked all the way through. Transfer to a platter.
  4. Add the bell peppers and onion to the same skillet and season with the remaining ½ teaspoon chili powder, ¼ teaspoon black pepper, and ¼ teaspoon salt. Cook, stirring occasionally, until soft.
  5. Transfer to the platter with the chicken and serve.
Recipe contributed by Aaron Hutcherson

Substitute the chicken with shrimps if you are in the mood for seafood. Use different colors of bell peppers to make the dish more visually pleasing.