Chicken With Roasted Red Peppers, Tomatoes And Olives Recipe

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0 votes | 677 views
Servings: 4


Cost per serving $1.60 view details
  • 1/2 tsp salt and pepper
  • 1/4 tsp paprika Nonstick cooking spray
  • 4 x skinless boneless chicken breast halves
  • 2 lrg green bell pepper about 2 c. cut in 1/2 inch squares
  • 2 lrg onions about 2 c. cut in thin wedges
  • 1 tsp garlic chopped
  • 1 lb plum tomatoes, minced about 2 1/2 c.
  • 1 tsp chicken bouillon granules
  • 1/2 c. roasted bell peppers cut in chunks
  • 1/2 c. small pitted green olives sliced


  1. Spray chicken with nonstick cooking spray. Sprinkle with salt, pepper, and paprika. Heat a large nonstick skillet over medium heat and spray with cooking spray. When warm add in chicken and cook about 4 min, turning once, or possibly till chicken is browned on both sides. Remove to plate and set aside. In the same pan saute/fry green peppers, onion and garlic till vegetables begin to soften. Add in tomatoes and bouillon. Cook uncovered till tomatoes are softened, about 5 min. Return chicken to skillet.
  2. Reduce heat, cover and simmer till chicken is cooked through, about 10 min. Stir in roasted peppers and olives and heat. Serve over saffron rice.
  3. NOTES : The original recipe called for 2 tbsp. extra virgin olive oil. I think chicken thighs (boneless and skinless) would work well in this recipe.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 318g
Recipe makes 4 servings
Calories 138  
Calories from Fat 32 23%
Total Fat 3.56g 4%
Saturated Fat 0.6g 2%
Trans Fat 0.01g  
Cholesterol 27mg 9%
Sodium 594mg 25%
Potassium 619mg 18%
Total Carbs 15.1g 4%
Dietary Fiber 4.4g 15%
Sugars 7.67g 5%
Protein 13.27g 21%
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