20 Flavorful Chicken and Bell Pepper Recipes for Busy Weeknights

Monday night, and you’re staring into the fridge wondering what’s for dinner. Sound familiar? We’ve all been there—which is why we’ve gathered 20 of the most flavorful chicken and bell pepper recipes perfect for busy weeknights. From sizzling stir-fries to hearty one-pan meals, these dishes are quick, delicious, and guaranteed to shake up your dinner routine. Ready to find your new go-to meal? Let’s dive in!

Spicy Chicken and Bell Pepper Stir-Fry

Vibrant and aromatic, this Spicy Chicken and Bell Pepper Stir-Fry brings together tender poultry and crisp vegetables in a symphony of heat and sweetness. The dish showcases how simple ingredients can transform into an elegant weeknight dinner with minimal effort. Perfectly balanced between fiery chili and savory soy, it promises to become a regular in your culinary rotation.

Ingredients

• 1 lb boneless, skinless chicken breast, cut into 1-inch pieces (slice against the grain for tenderness)
• 2 bell peppers (any color), sliced into ¼-inch strips (mix colors for visual appeal)
• 3 cloves garlic, minced (fresh garlic preferred for best flavor)
• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
• 2 tbsp soy sauce (low-sodium if preferred)
• 1 tbsp rice vinegar (or white wine vinegar)
• 1 tsp sesame oil (toasted variety for nutty aroma)
• 1 tbsp vegetable oil (or any neutral high-heat oil)
• 1 tsp red pepper flakes (adjust for desired heat level)
• ½ tsp cornstarch (for sauce thickening)
• ¼ cup water (room temperature)

Instructions

1. Whisk together soy sauce, rice vinegar, sesame oil, cornstarch, and water in a small bowl until the cornstarch fully dissolves.
2. Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
3. Add chicken pieces in a single layer and cook undisturbed for 2 minutes to develop a golden sear.
4. Flip chicken and continue cooking until no pink remains, approximately 3-4 more minutes.
5. Transfer chicken to a clean plate using a slotted spoon, leaving oil in the pan.
6. Add bell peppers to the hot skillet and stir-fry for 3 minutes until slightly softened but still crisp.
7. Push peppers to the sides of the pan and add garlic, ginger, and red pepper flakes to the center.
8. Cook the aromatics for 30 seconds until fragrant, being careful not to burn the garlic.
9. Return chicken to the skillet and pour the prepared sauce over all ingredients.
10. Bring to a simmer and cook for 2 minutes, stirring constantly, until the sauce thickens and coats the ingredients.

Hearty yet refined, the finished stir-fry offers contrasting textures from the seared chicken to the crisp-tender peppers. The glossy sauce clings beautifully to each component, delivering layers of umami, sharp heat, and subtle sweetness in every bite. For an elegant presentation, serve over jasmine rice garnished with thinly sliced scallions and a drizzle of additional sesame oil.

Garlic Butter Chicken with Roasted Bell Peppers

Delightfully aromatic and visually stunning, this garlic butter chicken with roasted bell peppers transforms simple ingredients into an elegant weeknight dinner. Deeply golden chicken cutlets nestle alongside sweet, blistered peppers in a rich garlic-infused butter sauce that begs to be sopped up with crusty bread. Perfect for both casual family meals and impressive dinner parties, this dish delivers restaurant-quality flavors with approachable techniques.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to ½-inch thickness for even cooking
• 2 large bell peppers (any color), sliced into ½-inch strips for vibrant presentation
• 4 tbsp unsalted butter, divided for layering flavor
• 6 garlic cloves, minced for intense aroma
• 2 tbsp olive oil, or any neutral high-heat oil
• ½ cup chicken broth, preferably low-sodium to control saltiness
• 1 tbsp fresh lemon juice, to brighten the sauce
• 1 tsp smoked paprika, for subtle smokiness
• ½ tsp salt, adjust to taste
• ¼ tsp black pepper, freshly ground preferred
• 2 tbsp fresh parsley, chopped for garnish

Instructions

1. Preheat your oven to 400°F to ensure even roasting of the peppers.
2. Pat the chicken breasts completely dry with paper towels to promote proper browning.
3. Season both sides of the chicken evenly with salt, black pepper, and smoked paprika.
4. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
5. Sear the chicken for 4-5 minutes per side until deeply golden brown and reaching 165°F internally.
6. Transfer the chicken to a clean plate, tent loosely with foil to retain moisture.
7. Add the bell pepper strips to the same skillet and cook for 6-8 minutes until slightly softened.
8. Push peppers to the skillet’s edges, then add 2 tablespoons butter to the center and melt.
9. Sauté the minced garlic in the butter for exactly 60 seconds until fragrant but not browned.
10. Pour in the chicken broth, scraping up any browned bits from the pan bottom for enhanced flavor.
11. Return the chicken and any accumulated juices to the skillet, nestling among the peppers.
12. Transfer the skillet to the preheated oven and roast for 12-15 minutes until peppers are tender.
13. Remove from oven and stir in remaining 2 tablespoons butter and lemon juice until emulsified.
14. Sprinkle with fresh parsley just before serving for vibrant color and fresh flavor.

Marvel at how the tender, juicy chicken contrasts beautifully with the silky, sweet peppers in this harmonious dish. The luxurious garlic butter sauce clings perfectly to each component, while the subtle smokiness from the paprika adds depth that lingers pleasantly on the palate. For an elegant presentation, serve over creamy polenta or alongside roasted potatoes to absorb every last drop of the magnificent sauce.

One-Pan Chicken and Bell Pepper Fajitas

Warm, sizzling, and effortlessly elegant, these one-pan chicken and bell pepper fajitas transform humble ingredients into a vibrant weeknight masterpiece. With colorful peppers and tender chicken mingling in a single skillet, this dish delivers restaurant-quality flavor with minimal cleanup. Perfect for busy evenings when you crave something both nourishing and deeply satisfying.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts, sliced into ½-inch strips (thaw if frozen)
– 3 bell peppers, mixed colors, sliced into ¼-inch strips (red, yellow, or green)
– 1 large yellow onion, thinly sliced
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp fajita seasoning, store-bought or homemade
– 1 tsp kosher salt (adjust to taste)
– 8 small flour tortillas, warmed
– ¼ cup fresh cilantro, chopped (optional garnish)
– 1 lime, cut into wedges

Instructions

1. Preheat a large skillet over medium-high heat for 2 minutes until hot.
2. Pat the chicken strips completely dry with paper towels to ensure even browning.
3. Toss the chicken strips with 1 tablespoon of olive oil, fajita seasoning, and kosher salt in a medium bowl.
4. Add the remaining 1 tablespoon of olive oil to the hot skillet, swirling to coat the surface.
5. Arrange the chicken in a single layer in the skillet, cooking for 5–6 minutes without moving to develop a golden-brown crust.
6. Flip each chicken strip using tongs and cook for another 4–5 minutes until the internal temperature reaches 165°F.
7. Transfer the cooked chicken to a clean plate, covering loosely with foil to retain warmth.
8. Add the sliced bell peppers and onion to the same skillet, spreading them evenly.
9. Sauté the vegetables for 6–8 minutes, stirring occasionally, until they are tender-crisp with lightly charred edges.
10. Return the chicken to the skillet, tossing gently with the vegetables to combine and reheat for 1–2 minutes.
11. Warm the flour tortillas in a dry skillet for 30 seconds per side or wrap them in a damp towel and microwave for 20 seconds.
12. Serve the fajita mixture directly from the skillet, garnished with fresh cilantro and lime wedges.

The tender, juicy chicken contrasts beautifully with the crisp-tender peppers, while the caramelized onion adds a subtle sweetness that balances the smoky seasoning. For a creative twist, serve these fajitas over a bed of cilantro-lime rice or stuff them into crunchy lettuce cups for a low-carb alternative.

Balsamic Glazed Chicken with Bell Peppers

Luminous and deeply flavorful, this balsamic glazed chicken with bell peppers transforms simple ingredients into an elegant weeknight dinner. The sweet-tangy reduction caramelizes beautifully against the tender chicken and vibrant peppers, creating a dish that feels both sophisticated and comforting. Perfect for impressing guests or elevating your regular dinner rotation, this recipe delivers restaurant-quality results with approachable techniques.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs (or breasts, adjust cooking time)
– 3 bell peppers, mixed colors, sliced into 1/2-inch strips
– 1 large yellow onion, thinly sliced
– 3 tbsp olive oil (or any neutral oil)
– 1/2 cup balsamic vinegar
– 2 tbsp honey (or maple syrup for vegan option)
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (optional, for heat)
– Salt and black pepper to taste

Instructions

1. Pat chicken thighs completely dry with paper towels and season both sides generously with salt and black pepper.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken in the hot skillet and cook undisturbed for 5-6 minutes until a golden-brown crust forms on the bottom.
4. Flip chicken and cook for another 4-5 minutes until the other side is browned, then transfer to a clean plate.
5. Add remaining 1 tablespoon olive oil to the same skillet and reduce heat to medium.
6. Add sliced onions and bell peppers, cooking for 6-8 minutes while stirring occasionally until vegetables have softened and developed slight char marks.
7. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Pour balsamic vinegar and honey into the skillet, then add oregano and red pepper flakes if using.
9. Bring the mixture to a simmer and cook for 3-4 minutes until the liquid has reduced by half and thickened slightly.
10. Return chicken to the skillet, nestling it into the vegetables and sauce.
11. Continue cooking for 5-7 minutes, spooning the glaze over the chicken occasionally, until the internal temperature reaches 165°F on an instant-read thermometer.
12. Remove from heat and let rest for 3 minutes before serving. Velvety and richly glazed, the chicken emerges tender with a perfect balance of sweet and tangy notes that complement the softened, slightly charred peppers. Serve over creamy polenta or alongside crusty bread to soak up every drop of the reduced balsamic sauce, creating a complete meal that feels both rustic and refined.

Stuffed Bell Peppers with Chicken and Quinoa

Gracefully balancing vibrant colors and wholesome nutrition, these stuffed bell peppers elevate humble ingredients into an elegant weeknight masterpiece. Golden quinoa mingles with tender chicken and aromatic seasonings, creating a satisfying filling that transforms crisp bell peppers into complete, self-contained meals. Each pepper becomes a beautiful vessel of flavor and texture, promising both visual appeal and culinary delight.

Ingredients

– 4 large bell peppers, any color (choose peppers that stand upright for easier stuffing)
– 1 lb ground chicken (or ground turkey for variation)
– 1 cup uncooked quinoa, rinsed (white or tri-color both work beautifully)
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup chicken broth, low sodium (vegetable broth works as substitute)
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– 2 tbsp olive oil (or any neutral cooking oil)
– 1/2 cup shredded mozzarella cheese (Parmesan makes excellent alternative)
– Salt and black pepper to taste

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Slice the tops off all 4 bell peppers and carefully remove seeds and membranes, keeping the pepper bodies intact.
3. Bring 2 cups of water to a boil in a medium saucepan, then add rinsed quinoa and reduce heat to low.
4. Cover the saucepan and simmer quinoa for exactly 15 minutes until all water is absorbed and grains are tender.
5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
6. Add diced onion and cook for 4-5 minutes until translucent and fragrant.
7. Stir in minced garlic and cook for 30 seconds until aromatic but not browned.
8. Add ground chicken to the skillet, breaking it apart with a wooden spoon as it cooks.
9. Cook chicken for 6-7 minutes until no pink remains and it’s lightly browned.
10. Pour in the undrained diced tomatoes, chicken broth, dried oregano, and smoked paprika.
11. Bring the mixture to a simmer and cook for 3 minutes, allowing flavors to meld.
12. Stir the cooked quinoa into the skillet mixture until fully incorporated.
13. Season the filling generously with salt and black pepper, tasting and adjusting as needed.
14. Stand the prepared bell peppers upright in the greased baking dish.
15. Spoon the quinoa-chicken mixture evenly into each pepper, pressing down gently to pack.
16. Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
17. Remove foil and sprinkle shredded mozzarella evenly over each stuffed pepper.
18. Return to oven uncovered and bake for 10 more minutes until cheese is melted and bubbly.
19. Remove from oven and let rest for 5 minutes before serving to allow filling to set.

Knowing when these peppers emerge from the oven transforms your kitchen with their vibrant appearance and savory aroma. The tender pepper shells give way to a fluffy, protein-rich filling where quinoa’s delicate texture complements the hearty chicken. Consider serving them alongside a crisp green salad or drizzling with balsamic glaze for an extra layer of sophistication that makes this dish equally suitable for casual dinners or elegant entertaining.

Chicken and Bell Pepper Skewers with Chimichurri

Marrying the smoky char of grilled chicken with the vibrant sweetness of bell peppers, these skewers offer a sophisticated yet approachable centerpiece for any gathering. Drizzled with a zesty, herbaceous chimichurri, each bite delivers a harmonious balance of flavors that will transport your senses straight to a summer soirée.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 bell peppers (mixed colors), cut into 1-inch pieces
• 1/4 cup olive oil, or any neutral oil
• 2 tbsp red wine vinegar
• 3 garlic cloves, minced
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes, adjust to taste
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Soak 8-10 wooden skewers in water for at least 30 minutes to prevent burning.
2. Preheat your grill to medium-high heat, approximately 400°F.
3. Thread chicken cubes and bell pepper pieces alternately onto the soaked skewers, leaving small gaps for even cooking.
4. Brush the skewers lightly with 2 tablespoons of olive oil and season evenly with salt and black pepper.
5. Place skewers on the preheated grill and cook for 5-7 minutes per side, turning once, until chicken reaches an internal temperature of 165°F and has visible grill marks.
6. While skewers grill, prepare the chimichurri by combining remaining olive oil, red wine vinegar, minced garlic, parsley, cilantro, oregano, and red pepper flakes in a small bowl.
7. Stir the chimichurri vigorously until well emulsified and slightly thickened.
8. Remove skewers from the grill and let them rest for 3 minutes before serving to allow juices to redistribute.
9. Drizzle chimichurri generously over the warm skewers or serve it on the side for dipping.

Glazed with the bright chimichurri, these skewers boast tender, juicy chicken alongside crisp-tender peppers that provide a satisfying textural contrast. The herb-forward sauce cuts through the richness with its tangy acidity, making it perfect for pairing with a citrusy quinoa salad or serving over a bed of creamy polenta for an elegant weeknight dinner.

Creamy Chicken and Bell Pepper Pasta

A symphony of tender chicken, vibrant bell peppers, and silky cream sauce comes together in this comforting pasta dish that transforms weeknight dinners into elegant occasions. Succulent chicken breasts mingle with colorful peppers in a rich, Parmesan-laced sauce that clings perfectly to every strand of pasta. This recipe delivers restaurant-quality results with approachable techniques that home cooks of all levels can master.

Ingredients

– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (thighs work well too)
– 2 tbsp olive oil (or any neutral oil)
– 1 red bell pepper, sliced into thin strips
– 1 yellow bell pepper, sliced into thin strips
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 8 oz fettuccine pasta
– 1 tsp dried Italian seasoning
– 1/2 tsp red pepper flakes (optional, for heat)
– Salt and black pepper to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine to the boiling water and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, season chicken pieces generously with salt and black pepper on all sides.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add chicken to the hot skillet in a single layer, cooking for 5-6 minutes until golden brown on all sides and internal temperature reaches 165°F.
6. Transfer cooked chicken to a clean plate, leaving any drippings in the skillet.
7. Add bell pepper strips to the same skillet and sauté for 4-5 minutes until slightly softened but still crisp.
8. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
9. Pour heavy cream into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
10. Sprinkle in Italian seasoning and red pepper flakes, then simmer the sauce for 3-4 minutes until slightly thickened.
11. Reduce heat to low and gradually whisk in Parmesan cheese until fully incorporated and smooth.
12. Return cooked chicken to the skillet along with drained pasta, tossing everything together until well coated.
13. Cook for 1-2 more minutes to allow flavors to meld, then remove from heat. The velvety cream sauce clings beautifully to each pasta strand while the bell peppers provide a delightful crunch against the tender chicken. This dish shines when served immediately, perhaps with a crisp green salad or crusty bread to soak up every last drop of the luxurious sauce.

Sheet Pan Chicken with Bell Peppers and Potatoes

Savor the simplicity of a complete meal that emerges golden and fragrant from a single pan, where tender chicken mingles with sweet bell peppers and rustic potatoes in perfect harmony. This sheet pan masterpiece transforms humble ingredients into an elegant dinner with minimal effort, creating caramelized edges and infused flavors that will become your new weeknight favorite. The magic lies in the high-heat roasting that coaxes out natural sweetness while keeping cleanup delightfully simple.

Ingredients

– 1.5 lbs chicken thighs, bone-in, skin-on (for maximum juiciness)
– 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks (or any waxy potato variety)
– 2 large bell peppers, mixed colors, sliced into 1-inch strips (red and yellow recommended)
– 3 tbsp olive oil (or any neutral high-heat oil)
– 4 cloves garlic, minced (about 2 tbsp)
– 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
– 1 tsp smoked paprika (regular paprika works too)
– 1/2 tsp black pepper, freshly ground
– 1 tsp kosher salt (adjust based on preference)

Instructions

1. Preheat your oven to 425°F and position one rack in the center.
2. Pat the chicken thighs completely dry with paper towels to ensure crisp skin.
3. In a large bowl, toss potato chunks with 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
4. Arrange potatoes in a single layer on a standard rimmed baking sheet, leaving space for chicken.
5. Season chicken thighs on both sides with remaining salt, smoked paprika, and black pepper.
6. Place chicken skin-side up among the potatoes on the baking sheet.
7. In the same bowl, toss bell pepper strips with remaining olive oil and minced garlic.
8. Scatter peppers and garlic around the chicken and potatoes, ensuring even distribution.
9. Sprinkle chopped rosemary evenly over the entire pan.
10. Roast for 25 minutes until potatoes begin to soften and chicken skin starts browning.
11. Rotate the pan 180 degrees for even cooking and continue roasting 15-20 minutes.
12. Check doneness: chicken should reach 165°F internally and potatoes should be fork-tender with golden edges.
13. If chicken skin needs more crispness, broil for 2-3 minutes while watching carefully.
14. Remove from oven and let rest 5 minutes before serving to redistribute juices. Keep the crispy chicken skin intact by serving immediately, as the potatoes soak up the flavorful pan juices beautifully. For an elegant presentation, garnish with fresh rosemary sprigs and serve family-style directly from the sheet pan.

Chicken and Bell Pepper Curry

Aromatic and vibrant, this Chicken and Bell Pepper Curry brings together tender poultry and sweet peppers in a richly spiced coconut sauce that simmers to perfection. An elegant yet approachable dish, it transforms simple ingredients into a comforting meal that feels both exotic and familiar. Perfect for weeknight dinners or entertaining guests, this curry balances heat, sweetness, and depth in every spoonful.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (or breasts for leaner option)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (reduce to 1/4 tsp for milder heat)
• 1 red bell pepper, sliced into 1/2-inch strips
• 1 green bell pepper, sliced into 1/2-inch strips
• 1 (14 oz) can coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/4 cup fresh cilantro, chopped (plus extra for garnish)
• 1 tbsp lime juice

Instructions

1. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2. Add chicken pieces in a single layer and cook for 4-5 minutes until golden brown on all sides, working in batches if necessary to avoid crowding.
3. Transfer seared chicken to a clean plate, leaving any accumulated fat in the pot.
4. Reduce heat to medium and add diced onion to the same pot, cooking for 6-8 minutes until softened and translucent.
5. Add minced garlic and grated ginger, stirring constantly for 1 minute until fragrant but not browned.
6. Sprinkle curry powder, cumin, and cayenne pepper over the onion mixture, toasting the spices for 30 seconds while stirring to release their oils.
7. Pour in coconut milk and chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
8. Return the seared chicken and any accumulated juices to the pot along with the sliced bell peppers.
9. Stir in fish sauce and brown sugar until fully incorporated into the sauce.
10. Bring the curry to a gentle boil, then immediately reduce heat to maintain a steady simmer.
11. Cover the pot and simmer for 20-25 minutes until chicken is cooked through and peppers are tender but still slightly crisp.
12. Remove from heat and stir in chopped cilantro and lime juice just before serving.

Hearty and satisfying, this curry achieves a beautiful balance where the peppers retain a slight crunch against the falling-apart tender chicken. The coconut milk creates a luxuriously creamy sauce that carries the warm spices without overwhelming heat. Serve over jasmine rice to soak up every drop, or with naan bread for scooping, and finish with extra cilantro for a fresh, bright contrast to the rich curry.

Grilled Chicken and Bell Pepper Salad

Fusing smoky char with crisp freshness, this grilled chicken and bell pepper salad transforms simple ingredients into an elegant warm-weather masterpiece. Perfectly seared chicken rests atop a vibrant mosaic of multicolored peppers, all dressed in a bright vinaigrette that celebrates summer’s bounty. Each forkful delivers the satisfying contrast of tender protein against garden-fresh crunch.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts (pounded to even ¾-inch thickness for uniform cooking)
– 3 mixed bell peppers (red, yellow, and orange for visual appeal)
– 3 tbsp olive oil (divided, or any neutral high-heat oil)
– 2 tbsp red wine vinegar (freshly squeezed lemon juice works as substitute)
– 1 tsp honey (adjust for preferred sweetness level)
– 1 tsp Dijon mustard (adds emulsion stability to dressing)
– 6 cups mixed salad greens (arugula provides nice peppery contrast)
– ½ tsp garlic powder (fresh minced garlic alternative)
– Salt and black pepper (measured generously for seasoning)

Instructions

1. Preheat grill to medium-high heat (400-450°F) and brush grates with 1 tablespoon olive oil to prevent sticking.
2. Pat chicken breasts completely dry with paper towels, then season both sides evenly with garlic powder, ¾ teaspoon salt, and ½ teaspoon black pepper.
3. Core bell peppers and slice into ½-inch wide strips, removing white membranes for cleaner texture.
4. Toss pepper strips with 1 tablespoon olive oil and ¼ teaspoon salt in a medium bowl until evenly coated.
5. Place chicken on the hottest part of the grill and cook undisturbed for 6-7 minutes until grill marks form and edges appear opaque.
6. Flip chicken using tongs and continue grilling for another 5-6 minutes until internal temperature reaches 165°F when tested with an instant-read thermometer.
7. While chicken cooks, arrange peppers in a single layer on cooler grill section and cook for 4-5 minutes per side until slightly charred but still crisp-tender.
8. Transfer grilled chicken to a cutting board and let rest for exactly 5 minutes to redistribute juices before slicing.
9. Whisk remaining 1 tablespoon olive oil, red wine vinegar, honey, and Dijon mustard in a large salad bowl until emulsified.
10. Add salad greens to the dressing and toss gently to coat every leaf without bruising.
11. Slice rested chicken diagonally against the grain into ½-inch thick strips for maximum tenderness.
12. Arrange dressed greens on plates, top with grilled peppers and sliced chicken, serving immediately while components retain their distinct temperatures. Capturing the essence of summer dining, this salad presents contrasting textures from juicy chicken to crisp-tender peppers against delicate greens. Consider serving it family-style on a large platter for gatherings, or pack it for picnics with the dressing separate to maintain perfect crispness until serving.

Chicken and Bell Pepper Tacos with Avocado Crema

Elevating the humble taco to new culinary heights, these chicken and bell pepper creations offer a vibrant symphony of textures and flavors. Expertly seasoned chicken mingles with colorful peppers, all nestled in warm tortillas and crowned with a luxurious avocado crema that provides the perfect creamy counterpoint.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into ½-inch strips (thighs work well too)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• ¼ tsp smoked paprika
• 1 large red bell pepper, sliced into thin strips
• 1 large yellow bell pepper, sliced into thin strips
• 1 medium onion, thinly sliced
• 8 small flour tortillas (corn tortillas for gluten-free option)
• 2 ripe avocados, pitted and scooped
• ¼ cup sour cream
• 2 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro
• ½ tsp salt

Instructions

1. Pat the chicken strips completely dry with paper towels to ensure proper browning.
2. In a medium bowl, combine chili powder, cumin, garlic powder, and smoked paprika with the chicken strips, tossing until evenly coated.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add seasoned chicken to the hot skillet in a single layer, cooking undisturbed for 4 minutes to develop a golden-brown crust.
5. Flip each chicken piece and continue cooking for another 3-4 minutes until internal temperature reaches 165°F.
6. Transfer cooked chicken to a clean plate, covering loosely with foil to keep warm.
7. Reduce heat to medium and add sliced bell peppers and onion to the same skillet, scraping up any browned bits from the bottom.
8. Cook vegetables, stirring occasionally, for 6-8 minutes until peppers are tender-crisp and onions are translucent.
9. While vegetables cook, combine avocados, sour cream, lime juice, cilantro, and salt in a blender or food processor.
10. Blend the avocado mixture on medium speed for 45-60 seconds until completely smooth and creamy.
11. Warm tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted.
12. Assemble tacos by dividing chicken and vegetable mixture evenly among warm tortillas.
13. Drizzle each taco generously with avocado crema, using the back of a spoon to spread it evenly.

Kaleidoscopic in both appearance and taste, these tacos deliver contrasting textures from the tender chicken to the crisp-tender peppers. The avocado crema provides a cooling, rich element that beautifully balances the warm spices, while the fresh lime brightens every bite. For an elegant presentation, arrange them on a large platter with extra crema drizzled artistically across the top and garnish with additional cilantro sprigs.

Slow Cooker Chicken and Bell Pepper Stew

Comforting and deeply satisfying, this slow cooker chicken and bell pepper stew transforms humble ingredients into an elegant meal with minimal effort. Chicken thighs become meltingly tender after hours of gentle simmering, while vibrant bell peppers maintain their structural integrity and sweet flavor. This hands-off approach allows the flavors to develop complexity while you attend to other matters, making it perfect for busy weeknights or relaxed entertaining.

Ingredients

– 2 lbs boneless, skinless chicken thighs (breasts work but may dry out)
– 1 large yellow onion, diced (about 2 cups)
– 3 bell peppers, mixed colors, sliced into 1-inch strips
– 4 cloves garlic, minced (about 2 tbsp)
– 1 cup chicken broth, low-sodium preferred
– 1/4 cup tomato paste
– 2 tbsp olive oil, or any neutral oil
– 1 tsp smoked paprika
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes, optional for heat
– Salt and black pepper, to season throughout
– 2 tbsp cornstarch mixed with 2 tbsp water, for thickening
– Fresh parsley, chopped for garnish

Instructions

1. Pat chicken thighs completely dry with paper towels and season both sides generously with salt and black pepper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear chicken thighs in batches for 3-4 minutes per side until golden brown, being careful not to overcrowd the pan.
4. Transfer seared chicken to the slow cooker, arranging in a single layer.
5. Add diced onion to the same skillet and cook for 4-5 minutes until softened and translucent.
6. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Add tomato paste and cook for 2 minutes, stirring constantly until it darkens slightly in color.
8. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet.
9. Transfer the onion-broth mixture to the slow cooker, pouring evenly over the chicken.
10. Add sliced bell peppers, smoked paprika, dried oregano, and optional red pepper flakes to the slow cooker.
11. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken is fork-tender.
12. Remove chicken from the slow cooker and shred using two forks, discarding any excess fat.
13. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth.
14. Stir the cornstarch slurry into the slow cooker liquid and cook on HIGH for 20 minutes until thickened.
15. Return shredded chicken to the slow cooker and stir to combine with the thickened sauce.
16. Taste and adjust seasoning with additional salt and pepper if needed.
17. Garnish with fresh chopped parsley before serving.

Zesty and vibrant, this stew achieves a perfect balance between the rich, savory chicken and the sweet, tender peppers. The slow-cooked sauce clings beautifully to each component, creating a cohesive dish that feels both rustic and refined. Serve it over creamy polenta or with crusty bread to soak up every last drop of the flavorful broth.

Chicken and Bell Pepper Stir-Fry with Cashews

Picture this: tender chicken pieces glistening with savory sauce, vibrant bell peppers adding crisp sweetness, and toasted cashews providing the perfect crunch in every bite. This stir-fry transforms simple ingredients into an elegant weeknight dinner that feels both comforting and sophisticated, marrying textures and flavors in perfect harmony.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (thighs work too for richer flavor)
• 2 tbsp vegetable oil (or any neutral high-heat oil)
• 1 red bell pepper, sliced into ¼-inch strips
• 1 yellow bell pepper, sliced into ¼-inch strips
• 1 green bell pepper, sliced into ¼-inch strips
• ½ cup raw cashews
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• ¼ cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp cornstarch
• 2 tbsp water
• 2 green onions, thinly sliced

Instructions

1. Whisk together soy sauce, rice vinegar, honey, cornstarch, and water in a small bowl until smooth, then set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add chicken pieces in a single layer, cooking undisturbed for 2 minutes to develop a golden sear.
4. Flip chicken and continue cooking until opaque throughout, about 3-4 more minutes, then transfer to a clean plate.
5. Add remaining 1 tablespoon oil to the same skillet, maintaining medium-high heat.
6. Toast cashews for 1-2 minutes, stirring constantly, until lightly golden and fragrant, then remove and set aside.
7. Add all bell pepper strips to the hot skillet, stir-frying for 3-4 minutes until slightly softened but still crisp.
8. Push peppers to the sides of the skillet, creating a well in the center.
9. Add minced garlic and grated ginger to the center, cooking for 30 seconds until aromatic but not browned.
10. Return cooked chicken and any accumulated juices to the skillet, tossing to combine with peppers and aromatics.
11. Pour the prepared sauce over the chicken and vegetables, stirring continuously as it thickens, about 1-2 minutes.
12. Remove from heat and stir in toasted cashews and sliced green onions.

Remarkably textured with the contrast between juicy chicken, crisp-tender peppers, and crunchy cashews, this stir-fry delivers a symphony of sweet, savory, and nutty notes. Serve it over jasmine rice to soak up the glossy sauce, or wrap it in warm tortillas for an unexpected fusion twist that will delight your dinner guests.

Mediterranean Chicken and Bell Pepper Bake

Tender chicken and vibrant bell peppers unite in this Mediterranean-inspired bake that transforms simple ingredients into an elegant weeknight masterpiece. This one-pan wonder delivers layers of flavor through careful roasting and aromatic herbs, creating a dish that feels both rustic and refined. Perfect for entertaining or family dinners, it captures the sun-drenched essence of coastal cuisine with minimal effort.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs (or breasts for leaner option)
– 3 large bell peppers, mixed colors, sliced into 1-inch strips (red, yellow, and orange recommended)
– 1 large yellow onion, thinly sliced
– 3 tbsp extra virgin olive oil (or avocado oil)
– 4 garlic cloves, minced
– 1 tbsp dried oregano
– 1 tsp smoked paprika
– 1/2 cup kalamata olives, pitted
– 1/4 cup fresh parsley, chopped
– 1 lemon, juiced (about 3 tbsp)
– Salt and black pepper to taste

Instructions

1. Preheat your oven to 400°F and position the rack in the center.
2. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
3. In a large bowl, whisk together olive oil, minced garlic, dried oregano, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
4. Add chicken thighs to the bowl and toss until evenly coated with the marinade.
5. Arrange bell pepper strips and sliced onion in a single layer in a 9×13-inch baking dish.
6. Place marinated chicken thighs evenly spaced over the vegetable bed.
7. Pour any remaining marinade from the bowl over the chicken and vegetables.
8. Roast for 25 minutes until chicken reaches 165°F internal temperature and vegetables begin to soften.
9. Scatter kalamata olives evenly around the baking dish.
10. Return to oven and roast for additional 10-15 minutes until chicken skin is golden and peppers are tender-crisp.
11. Remove from oven and immediately drizzle with fresh lemon juice.
12. Let rest for 5 minutes to allow juices to redistribute through the chicken.
13. Garnish with chopped fresh parsley just before serving.

Velvety chicken melts away from tender vegetables in each satisfying bite, while the briny olives and bright lemon cutting through the rich herbal notes. Serve this aromatic bake over couscous to soak up the flavorful pan juices, or alongside crusty bread for a truly Mediterranean experience that transports your table to sun-drenched coastal villages.

Chicken and Bell Pepper Quesadillas

Offering a vibrant twist on a Tex-Mex classic, these chicken and bell pepper quesadillas deliver both elegance and comfort in every golden fold. Orange, red, and yellow bell peppers create a colorful mosaic against tender shredded chicken, all embraced by melted Monterey Jack cheese. This dish transforms simple ingredients into a sophisticated meal that feels both celebratory and effortlessly approachable.

Ingredients

– 2 cups cooked shredded chicken breast (rotisserie chicken works beautifully)
– 1 cup thinly sliced mixed bell peppers (red, yellow, and orange for visual appeal)
– 1 cup shredded Monterey Jack cheese (or pepper Jack for extra heat)
– 4 large flour tortillas (8-inch diameter, burrito-style for optimal folding)
– 2 tablespoons olive oil (or any neutral high-heat oil like avocado)
– 1 teaspoon chili powder (adjust for preferred spice level)
– 1/2 teaspoon ground cumin (toasted for deeper flavor)
– 1/4 teaspoon garlic powder
– Salt to taste (start with 1/2 teaspoon)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add sliced bell peppers and cook for 4-5 minutes until slightly softened but still crisp, stirring occasionally to prevent burning.
3. Sprinkle chili powder, cumin, garlic powder, and salt over the peppers, tossing to coat evenly and toast the spices for 30 seconds.
4. Add shredded chicken to the skillet, stirring to combine with the seasoned peppers and heat through for 2 minutes, then transfer mixture to a bowl.
5. Wipe the skillet clean with a paper towel and return to medium heat.
6. Place one tortilla in the dry skillet and sprinkle 1/4 cup Monterey Jack cheese evenly over half of the tortilla.
7. Spoon one-quarter of the chicken and pepper mixture over the cheese layer, leaving a 1/2-inch border around the edge.
8. Top the filling with another 1/4 cup cheese to help bind the layers when melted.
9. Fold the empty tortilla half over the filling, pressing gently with a spatula.
10. Cook for 2-3 minutes until the bottom tortilla develops golden-brown spots and becomes crisp.
11. Carefully flip the quesadilla using a wide spatula, cooking the second side for another 2-3 minutes until equally golden and the cheese is fully melted.
12. Transfer to a cutting board and repeat steps 6-11 with remaining tortillas and filling.
13. Let each quesadilla rest for 1 minute before slicing into wedges to allow the cheese to set slightly.

Hearty and satisfying, these quesadillas achieve a perfect textural contrast between the crisp, buttery tortilla exterior and the molten, savory interior. The sweet bell peppers provide a bright counterpoint to the rich chicken and cheese, while the toasted spices lend subtle warmth without overwhelming heat. For an elegant presentation, serve alongside a vibrant mango salsa or drizzle with crema and fresh cilantro sprigs.

Lemon Herb Chicken with Sautéed Bell Peppers

On a brisk autumn evening, few dishes offer the comforting elegance of lemon herb chicken paired with vibrant sautéed bell peppers. This beautifully balanced meal brings together tender poultry with sweet, colorful vegetables in a bright citrus-infused sauce. Perfect for weeknight dinners yet sophisticated enough for entertaining, it transforms simple ingredients into something truly special.

Ingredients

– 4 boneless, skinless chicken breasts (about 1.5 lbs total)
– 3 medium bell peppers (mixed colors recommended for visual appeal)
– 2 tbsp olive oil (or any neutral high-heat oil)
– 3 cloves garlic, minced
– 1 lemon (zest and juice separated)
– 1 tbsp fresh thyme leaves (or 1 tsp dried)
– 1 tsp fresh rosemary, chopped
– ½ tsp salt (adjust to preference)
– ¼ tsp black pepper
– 2 tbsp unsalted butter
– ¼ cup chicken broth

Instructions

1. Pat chicken breasts completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken evenly with salt, black pepper, thyme, and rosemary.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken in the hot skillet and cook undisturbed for 6-7 minutes until golden brown crust forms.
5. Flip chicken and cook another 6-7 minutes until internal temperature reaches 165°F on an instant-read thermometer.
6. Transfer chicken to a clean plate and tent loosely with foil to rest.
7. While chicken rests, slice bell peppers into uniform ¼-inch strips for even cooking.
8. Reduce skillet heat to medium and add bell peppers, cooking for 4-5 minutes until slightly softened.
9. Add minced garlic and cook for 1 minute until fragrant but not browned.
10. Pour in chicken broth, scraping up any browned bits from the pan bottom to incorporate flavor.
11. Stir in lemon juice and zest, then add butter, swirling pan until melted and sauce slightly thickens.
12. Return chicken to the skillet, spooning sauce and peppers over the top to warm through.

Keeping the chicken rested ensures maximum juiciness while the peppers maintain a pleasant crisp-tender texture. The bright lemon cuts through the richness of the butter sauce beautifully, creating a harmonious balance that pairs wonderfully with creamy polenta or crusty bread to soak up every last drop of the vibrant pan sauce.

Chicken and Bell Pepper Fried Rice

Yearning for a weeknight dinner that transforms humble ingredients into something extraordinary? This chicken and bell pepper fried rice delivers vibrant colors, satisfying textures, and layers of flavor that will become an instant family favorite. With tender chicken, crisp-tender vegetables, and fluffy rice coated in a savory sauce, it’s a complete meal that comes together in one pan with minimal fuss.

Ingredients

– 1 lb boneless, skinless chicken breast, cut into ½-inch pieces (thighs work too)
– 3 cups cooked white rice, chilled (day-old rice is ideal)
– 1 red bell pepper, diced into ½-inch pieces (or any color bell pepper)
– 1 yellow bell pepper, diced into ½-inch pieces
– 3 tbsp vegetable oil (or any neutral oil)
– 2 large eggs, lightly beaten
– 3 tbsp soy sauce (low-sodium if preferred)
– 1 tbsp sesame oil
– 3 cloves garlic, minced
– 2 green onions, thinly sliced
– ¼ tsp white pepper (black pepper works in a pinch)

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add the chicken pieces in a single layer and cook undisturbed for 2 minutes to develop a golden sear.
3. Flip the chicken and continue cooking until no pink remains and internal temperature reaches 165°F, about 3-4 more minutes; transfer to a clean plate.
4. Pour the beaten eggs into the same skillet and scramble by stirring constantly with a spatula for 45-60 seconds until softly set but still moist.
5. Push the eggs to one side of the skillet and add the remaining 2 tablespoons of vegetable oil.
6. Add the diced red and yellow bell peppers and cook while stirring frequently for 2 minutes until slightly softened but still crisp.
7. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
8. Add the chilled rice, breaking up any clumps with your spatula, and stir-fry for 2 minutes until grains are separated and lightly toasted.
9. Return the cooked chicken and any accumulated juices to the skillet, mixing thoroughly to combine.
10. Drizzle the soy sauce and sesame oil evenly over the rice mixture, tossing continuously for 1 minute to coat everything evenly.
11. Remove from heat and fold in the sliced green onions and white pepper.
Kaleidoscopic in both appearance and taste, this fried rice boasts tender chicken, fluffy rice grains with just the right chew, and crisp bell peppers that provide a sweet counterpoint to the savory sauce. For a stunning presentation, serve it in hollowed-out bell pepper halves or top with extra green onions and a drizzle of chili oil for added heat.

Chicken and Bell Pepper Stuffed Zucchini Boats

Nestled within tender zucchini shells lies a vibrant filling of savory chicken and sweet bell peppers, creating a dish that marries rustic comfort with elegant presentation. These stuffed zucchini boats offer a beautiful balance of textures and flavors, perfect for both weeknight dinners and special occasions. Each bite delivers the satisfying heartiness of seasoned ground chicken complemented by the bright, colorful notes of roasted bell peppers.

Ingredients

• 4 medium zucchini, halved lengthwise (choose firm, evenly shaped zucchini)
• 1 lb ground chicken (or ground turkey for variation)
• 1 large red bell pepper, finely diced (yellow or orange work beautifully too)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup marinara sauce (choose a high-quality brand for best flavor)
• 1/2 cup shredded mozzarella cheese (part-skim works well)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional, for subtle heat)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice each zucchini in half lengthwise and use a spoon to carefully scoop out the center flesh, leaving about 1/4-inch thick shells. Tip: Reserve the scooped zucchini flesh to add to the filling for extra moisture and flavor.
3. Brush the zucchini boats lightly with 1 tablespoon of olive oil and place them cut-side up on the prepared baking sheet.
4. Bake the zucchini boats for 12 minutes at 375°F until they begin to soften but still hold their shape.
5. While zucchini bakes, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
6. Add chopped onion and cook for 4-5 minutes until translucent and fragrant.
7. Add minced garlic and cook for 30 seconds until aromatic but not browned.
8. Add ground chicken to the skillet, breaking it up with a wooden spoon, and cook for 6-8 minutes until no pink remains. Tip: Cook the chicken in a single layer without overcrowding to ensure proper browning.
9. Stir in diced red bell pepper and cook for 3-4 minutes until slightly softened.
10. Add marinara sauce, dried oregano, salt, black pepper, and optional red pepper flakes, stirring to combine thoroughly.
11. Simmer the filling mixture for 5 minutes over medium heat until slightly thickened.
12. Remove the partially baked zucchini boats from the oven and evenly divide the chicken filling among them.
13. Sprinkle shredded mozzarella cheese generously over each stuffed zucchini boat.
14. Return the baking sheet to the oven and bake for 15-18 minutes at 375°F until the cheese is melted and bubbly with golden spots. Tip: For extra browning, switch to broil for the final 2-3 minutes, watching carefully to prevent burning.

When served, these zucchini boats offer a delightful contrast between the tender-crisp zucchini shell and the savory, richly seasoned filling. The melted mozzarella forms a golden blanket that gives way to the vibrant medley of chicken and sweet peppers beneath. Consider garnishing with fresh basil leaves and serving alongside a crisp green salad for a complete, visually stunning meal that feels both wholesome and sophisticated.

Teriyaki Chicken and Bell Pepper Bowls

Heralding the perfect harmony of sweet and savory, these teriyaki chicken and bell pepper bowls transform simple ingredients into an elegant weeknight dinner. Imagine tender chicken glazed in glossy teriyaki sauce, nestled alongside vibrant, crisp-tender peppers over fluffy rice. This balanced meal comes together with minimal effort yet delivers restaurant-quality appeal right at your kitchen table.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (or chicken breasts for leaner option)
– 3 bell peppers, various colors, sliced into ¼-inch strips (for visual appeal)
– 2 tbsp vegetable oil (or any neutral high-heat oil)
– ¾ cup low-sodium soy sauce (reduced sodium preferred)
– ¼ cup honey (or maple syrup for vegan alternative)
– 2 tbsp rice vinegar
– 2 cloves garlic, minced (about 2 tsp)
– 1 tsp freshly grated ginger (or ½ tsp ground ginger)
– 2 tsp cornstarch mixed with 1 tbsp cold water (slurry for thickening)
– 4 cups cooked white rice (freshly cooked for best texture)
– 2 green onions, thinly sliced (for garnish)
– 1 tbsp sesame seeds (optional garnish)

Instructions

1. Pat chicken pieces completely dry with paper towels to ensure proper browning.
2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken in a single layer, working in batches if necessary to avoid overcrowding.
4. Cook chicken undisturbed for 4-5 minutes until golden brown on one side.
5. Flip chicken pieces and cook for another 3-4 minutes until cooked through (internal temperature 165°F).
6. Transfer cooked chicken to a clean plate using tongs.
7. Add remaining 1 tablespoon oil to the same skillet over medium heat.
8. Add bell pepper strips and sauté for 4-5 minutes until slightly softened but still crisp.
9. Whisk together soy sauce, honey, rice vinegar, garlic, and ginger in a small bowl until fully combined.
10. Pour sauce mixture into the skillet with peppers, stirring to coat.
11. Bring sauce to a gentle simmer, then reduce heat to medium-low.
12. Stir cornstarch slurry thoroughly before adding to the simmering sauce.
13. Cook sauce, stirring constantly, for 1-2 minutes until thickened to a glaze consistency.
14. Return cooked chicken to the skillet, tossing to coat evenly with the teriyaki glaze.
15. Divide cooked rice evenly among four bowls using a measuring cup for consistent portions.
16. Spoon teriyaki chicken and pepper mixture over the rice in each bowl.
17. Garnish with sliced green onions and sesame seeds if desired. Offering a delightful contrast of textures, the tender chicken and crisp peppers coated in glossy, sweet-savory glaze create a symphony of flavors against the fluffy rice base. Consider serving with quick-pickled cucumbers or edamame for added freshness, or pack the components separately for an impressive next-day lunch that maintains perfect texture.

Chicken and Bell Pepper Pizza with Whole Wheat Crust

Beneath the golden, blistered surface of this wholesome pizza lies a symphony of flavors that transforms simple ingredients into an extraordinary meal. Whole wheat crust provides a nutty foundation for tender chicken and vibrant bell peppers, creating a dish that satisfies both comfort food cravings and nutritional aspirations. This elegant yet approachable pizza proves that healthy eating need not sacrifice sophistication or flavor.

Ingredients

– 2 cups whole wheat flour (plus extra for dusting)
– 1 packet active dry yeast (about 2¼ teaspoons)
– ¾ cup warm water (110°F, or warm to the touch)
– 1 tablespoon olive oil (plus extra for brushing)
– 1 teaspoon honey (or sugar)
– 1 teaspoon salt
– ½ cup pizza sauce (homemade or high-quality jarred)
– 1 cup cooked chicken breast, shredded (rotisserie chicken works well)
– 1 cup mixed bell peppers, thinly sliced (any color combination)
– 1 cup shredded mozzarella cheese (part-skim for lighter option)
– ¼ cup grated Parmesan cheese (freshly grated preferred)
– 1 teaspoon Italian seasoning (or dried oregano and basil mix)
– ½ teaspoon red pepper flakes (optional, for heat)

Instructions

1. Combine warm water (110°F), honey, and yeast in a large bowl, then let stand for 5 minutes until foamy.
2. Mix in olive oil, salt, and whole wheat flour until a shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
5. Preheat oven to 475°F with a pizza stone or baking sheet inside for 30 minutes.
6. Punch down the risen dough and roll into a 12-inch circle on floured parchment paper.
7. Brush the dough edges lightly with olive oil to promote browning.
8. Spread pizza sauce evenly over the crust, leaving a ½-inch border uncovered.
9. Layer shredded chicken and bell pepper slices evenly over the sauce.
10. Sprinkle mozzarella and Parmesan cheeses over the toppings.
11. Season the entire pizza with Italian seasoning and optional red pepper flakes.
12. Transfer parchment with pizza directly onto the preheated surface and bake for 12-15 minutes until crust is golden and cheese is bubbly with brown spots.
13. Remove from oven and let rest for 3 minutes before slicing.

Just out of the oven, this pizza presents a delightful contrast of textures—the crisp whole wheat crust yields to tender chicken and slightly charred peppers beneath a blanket of melted cheese. The nutty complexity of the crust balances beautifully with the sweet peppers and savory cheeses, creating layers of flavor in every bite. Consider serving alongside a simple arugula salad dressed with lemon vinaigrette to complement the pizza’s richness while adding fresh, peppery notes.

Summary

Busy weeknights just got more delicious! These 20 chicken and bell pepper recipes offer quick, flavorful solutions that will satisfy your whole family. We hope you find some new favorites to add to your rotation. Don’t forget to share which recipes you love most in the comments below, and pin this article to your Pinterest boards for easy access!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.