I love recipes with easy instructions and make a perfect family dinner. Chicken With Onion And Peppers is really quick to cook, tasty and a complete meal the whole family will enjoy. This recipe is so simple it could be used as a base for a lot of other recipes. I love that the chicken is crispy on the outside while still being lovely and moist in the middle. I don’t think this recipe needs any improvements.

Southwestern Grilled Fajita Chicken with Peppers and Onions

Southwestern Grilled Chicken with Peppers and Onions has all the flavors of fajitas in a healthier, more elegant dish.

Fajita Chicken with Bell Peppers and Onions

I love the flavors in Tex-Mex fajitas – grilled protein (meat, poultry or shrimp) combined with grilled onions and peppers and served with tortillas, guacamole, cheese and sour cream. One day I decided to create a dish that captured the basic flavors in fajitas into a healthier, more elegant dish – that is, without the tortillas and all the toppings. This scrumptious grilled chicken dish is the result!

Southwest Chicken Marinade

The chicken marinade includes the primary flavors in many fajita marinades – lime juice, soy sauce, chili powder, garlic and Worcestershire sauce. The peppers and onions are sautéed in olive oil and seasoned with cumin, garlic and oregano. So easy and quick to prepare, beautiful and colorful on the plate – oh, and super delicious!

How to make Southwest Fajita Chicken with Peppers and Onions

Time needed: 2 hours and 30 minutes.

Because the cook time for this dish is fast (around 20 minutes) they’re perfect for busy day dinner. Just put the chicken into marinate first thing in the morning!

Here are the easy steps to preparing this recipe:

1. Prep chicken.Rinse chicken breasts and pat dry; if large, butterfly and cut into 2 pieces (click on photo for a video with step-by-step instructions). Place in a large zip top baggie and set aside.
2. Prepare the marinade.In a medium mixing bowl, whisk together lime juice, 1/2 cup olive oil, soy sauce, chili powder, garlic powder, honey, Worcestershire sauce, cayenne pepper and salt.
3. Marinate chicken.Add marinade to chicken in baggie, seal and place in refrigerator for 2 to 24 hours, turning occasionally.
4. Prep grill and chicken.Preheat grill to medium-high. Take chicken out of refrigerator (to bring to room temperature before grilling).
5. Cook peppers and onion.Heat 1/4 cup olive oil in a large skillet or sauté pan over medium heat. Add peppers and onion. Season with cumin, oregano, and garlic powder and cook until soft, around 10 minutes. Season to taste with kosher salt and ground pepper. Set aside.
6. Cook chicken.Grill chicken until internal temperature reaches 165 degrees, around 3 to 4 minutes per side.
7. Serve.Place cooked chicken breasts on a platter and top with the cooked peppers and onions. Serve immediately, garnished with cilantro or parsley.

How spicy is this Fajita Chicken, Peppers and Onions Recipe?

This dish isn’t super spicy. And, the good news is you can control how spicy you make it! The chili powder and cayenne pepper in the marinade are where the kick comes from. So, add more to amp up the spice, or less to tone it down.

What are the best type of bell peppers to cook with Southwestern Grilled Chicken?

For this recipe I like to use red and yellow bell peppers. They are the sweetest varieties and have less of a grassy flavor than green bell peppers. Orange bell peppers don’t hold up to heat as well, so I wouldn’t use them for this dish.

How long should the chicken marinate before cooking?

You should marinate the chicken for at least 2 hours, but no more than 24 hours. Leaving chicken in a marinade with acidic lime juice for longer can cause the meat to become mushy.

If using frozen chicken, should chicken be thawed before marinating?

Yes, it’s best to thaw chicken before marinating. When chicken thaws, it releases the water and ice it absorbed when frozen. That water will then dilute your marinade, and dilute the flavor. I even recommend patting thawed chicken dry, to get rid of any excess moisture before you marinate.

Should the peppers and onions be marinated along with the chicken?

In my recipe, the chicken is marinated with one set of flavor-enhancing ingredients, and the peppers and onion are not marinated and cooked with a different set of seasonings. Layering varying ingredients into the dish at different times during the cooking process results in amazing depth and vibrancy to the flavor.

How to serve this Chicken, Peppers and Onions Recipe

You can serve this dish family style, placing the grilled chicken on a platter and top with the cooked peppers and onions – or surround the chicken breasts with the vegetables. Alternatively, you can serve on individual dinner plates.

My favorite dish to serve as a side with this dish is our Saffron Cilantro Rice (in my cookbook Fresh Tastes). It’s also delicious with roasted potatoes or Grilled Potato Packets (without the truffle oil).

CHICKEN WITH RICE AND PEPPERS

This chicken recipe with rice and peppers is a quick, colorful, nutritious and easy meal to prepare. It’s perfect to present in any occasion! Bon appetit!

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MAIN INGREDIENTS OF THIS RECIPE:

HOW TO PREPARE CHICKEN RICE WITH PEPPERS:

Put the olive oil, the chopped onion and the chopped garlic in a saucepan and saute over low heat until the onion start to turn slightly golden. Add the chicken pieces together with the peppers cut into strips and the peeled tomatoes cut into small pieces. Season with salt, pepper, nutmeg and red pepper sauce. Stir and cook over low heat for about 30 to 35 minutes. Add the rice and season with a little more salt. Stir, pour the water (enough water to completely cover the mixture) and boil over medium-high heat. When starts boiling, reduce to low heat and cook for 10 minutes. Turn off the heat and serve.

Category: Chicken, Meat, Recipes

Cuisine: Portuguese

Difficulty: Easy

Servings:: 4

Prep Time: 5 m

Cook Time: 50 m

Total Time: 55 m

Ingredients: chicken, garlic, green pepper, nutmeg, olive oil, onion, pepper, red pepper, rice, sweet red pepper paste, tomato

INGREDIENTS

• 1.2 kg (2 2/3 pounds) chicken cut into small pieces
• 1/2 red pepper
• 1/2 green pepper
• 1 medium ripe tomato
• 1 tablespoon red pepper sauce
• 4 cloves of garlic
• Nutmeg (to taste)
• Pepper (to taste)
• 1 large onion
• 50 ml (1/4 cup) olive oil
• 250 grams (1 1/4 cups) rice
• Salt (to taste)

Make Recipe

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DIRECTIONS

1. Put the olive oil, the chopped onion and the chopped garlic in a saucepan and saute over low heat until the onion start to turn slightly golden, stirring occasionally. Add the chicken pieces together with the peppers cut into strips and the peeled tomatoes cut into small pieces. Season with salt, pepper, nutmeg and red pepper sauce. Stir and cook over low heat for about 30 to 35 minutes, stirring occasionally.
2. Add the rice and season with a little more salt. Stir, pour the water (enough water to completely cover the mixture) and boil over medium-high heat. When starts boiling, reduce to low heat and cook for 10 minutes.
3. Turn off the heat and serve.

Easy Peanut Butter Chicken

Peanut butter chicken is a rich and super flavorful meal that can be on the table in 30 minutes. Get ready to be amazed by the chicken and peanut combo that transform this budget-friendly meal into a real treat.

If you love peanut butter and chicken, you’re bound to fall in love with this peanut butter chicken. Yes, that’s really a thing, and it’s truly delicious!

Easy Peanut Butter Chicken

Expect tender bits of chicken breast cooked in a spicy peanut sauce that pair perfectly with rice for a quick and easy weeknight meal that definitely tastes better than takeaway.

This chicken with peanut sauce has Asian vibes, and it’s a budget-friendly dish that’s also just perfect for those who are looking for a protein-rich meal.

Why you’ll love this peanut butter chicken

• It’s a protein-rich meal. You get 44 grams of protein from a single serving of this peanut butter chicken.
• It’s budget-friendly. You can make this recipe with just some chicken breast and staple ingredients.
• It’s ready in 30 minutes. This peanut butter chicken surely delivers if you’re looking forward to a treat for dinner.

What goes into this peanut butter curry

Oil — Any neutral vegetable oil works in this recipe. I used sunflower oil, but canola oil is another great option.

Chicken breast — Lean chicken breast fillets are perfect for this peanut chicken, but you can also use boneless, skinless chicken thighs instead.

Onion — Dice the onion finely, so it cooks quickly.

Garlic, ginger and red chilli pepper — Use fresh garlic, ginger and red chilli pepper if possible for the best flavour.

Spices — A mix of ground cumin and ground coriander infuses this peanut butter sauce for chicken with warming flavours.

Soy sauce — I use light, low-sodium soy sauce in this recipe but you can use your favourite.

Peanut butter — Natural peanut butter is best in this recipe because it doesn’t have any added salt or oil.

Honey — You can use a teaspoon of brown sugar instead of honey. This will cut the acidity of the tomatoes.

Coconut cream — If you don’t have coconut cream, you can use the creamy top part of a can of full-fat coconut milk.

Peanuts — You can use raw peanuts that you toast yourself or shop-bought toasted peanuts.

How to make peanut butter chicken curry

Heat the oil in a large, deep pan and cook the chicken breast for 4-5 minutes on medium-high heat until no longer pink (or a couple more minutes to make it slightly golden if you wish).

Stir in the onion, garlic, ginger and red chilli pepper and cook for another minute.

Add the ground cumin, ground coriander and soy sauce and continue to cook for another minute, stirring often.

Stir in the chopped tomatoes and cook for another minute.

Add the peanut butter and chicken stock and stir to combine. When the peanut butter has melted completely, add the honey and coconut cream.

Lower the heat to low-medium and simmer for 4-5 minutes. Stir in the toasted peanuts and fresh coriander.

Season to taste and serve over your favourite rice or with naan bread.

Recipe notes and tips

• You can freeze this peanut butter chicken for up to 3 months in a freezer-friendly container. Defrost it overnight in the fridge before reheating in the microwave or on the stovetop until piping hot.
• Skip the red chilli pepper if you don’t want your peanut butter curry to have a bit of a kick.
• Since this is a protein-rich recipe, it’s a great option for meal prep. Add the leftovers to meal preps containers to have a delicious lunch on hand after those training sessions.