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Skillet Chicken with Red Peppers

This colorful one-pan dish combines plenty of vegetables with lean protein for a wholesome and flavorful meal. Want a plant-based version? Swap the chicken for your favorite vegan protein—it’s just as delicious.

Ingredients (Serves 4):

• 1 1/3 lbs boneless, skinless chicken breasts
• 4 red bell peppers
• 2 medium onions
• 2 garlic cloves
• 2 tbsp tomato paste
• 1 2/3 cups crushed tomatoes
• 1/2 cup vegetable broth
• 1 tsp smoked paprika
• 1 tsp dried oregano or thyme (or a handful of fresh herbs)
• Salt and freshly ground black pepper, to taste
• Optional: fresh parsley, for garnish

Instructions:

1. Clean the chicken breasts and slice them into strips.
2. Heat a drizzle of oil in a large skillet over medium heat. Sear the chicken strips until golden brown on all sides. Season with salt and pepper. Remove from the pan and set aside.
3. Wash the bell peppers, remove seeds, and slice into strips. Peel and slice the onions into rings; mince the garlic. Add a little more oil to the skillet and sauté the onions, bell peppers, and garlic for about 10 minutes until softened and lightly caramelized.
4. Stir in the tomato paste and cook for another minute to develop flavor. Add the crushed tomatoes, vegetable broth, spices, and the cooked chicken.
5. Mix everything well, cover, and let simmer for 10–15 minutes until the chicken is tender and the sauce thickens.
6. Adjust seasoning with salt and pepper. Garnish with fresh parsley if desired.
7. Serve with cooked quinoa, wild rice, or crusty whole-grain bread.