Bistro Chicken With Peppers Recipe

Name: Bistro Chicken With Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium red bell pepper; 1 medium yellow bell pepper; ¼ teaspoon salt; 2 cloves garlic, coarsely chopped; 2 (6 ounce) boneless skinless chicken breast halves; ¾ teaspoon vegetable oil; 3 tablespoons finely diced sweet onions; 1 cup reduced-sodium fat-free chicken broth; 1 ¼ teaspoons curry powder; ¼ teaspoon dried tarragon; ¼ teaspoon fennel seed, coarsely crushed

Servings: persons

1 medium red bell pepper
1 medium yellow bell pepper
¼ teaspoon salt
2 cloves garlic, coarsely chopped
2 (6 ounce) boneless skinless chicken breast halves
¾ teaspoon vegetable oil
3 tablespoons finely diced sweet onions
1 cup reduced-sodium fat-free chicken broth
1 ¼ teaspoons curry powder
¼ teaspoon dried tarragon
¼ teaspoon fennel seed, coarsely crushed

1
Preheat broiler.
2
Cut bell peppers in half lengthwise, and discard seeds and membranes.
3
Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
4
Broil 15 minutes or until blackened.
5
Alternately, you can blacken the skins on a gas range.
6
Place the peppers in a paper or zip-top plastic bag; seal.
7
Let stand 20 minutes.
8
Peel and cut into strips; set aside.
9
Combine salt and garlic on a cutting board; chop until mixture becomes a coarse paste.
10
Rub garlic mixture over chicken.
11
Heat oil in a large nonstick skillet over medium-high heat.
12
Add chicken; cook 5 minutes or until golden, turning once.
13
Add onions; cook 1 minute, stirring frequently.
14
Add broth, curry, tarragon, and crushed fennel.
15
Cover, reduce heat, and simmer 8 minutes.
16
Add peppers; cook 5 minutes or until chicken is done.
17
Serve with rice or potatoes.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium red bell pepper, 1 medium yellow bell pepper, ¼ teaspoon salt, 2 cloves garlic, coarsely chopped, and more.

Yes, Bistro Chicken With Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bistro Chicken With Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions