Easy Chicken & Bell Pepper Sauté

Keep the night simple with Cooking Light‘s easy chicken & bell pepper sauté — you’ll have a juicy chicken dinner ready in 20 minutes or less! The fresh flavors of bell pepper, tomato, oregano and garlic marry together in a simple chicken broth. This recipe pairs well with quinoa or brown rice.

Ingredients for servings

    Easy Chicken & Bell Pepper Sauté

  • 1 tablespoon olive oil

  • 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces

  • 0.5 teaspoon freshly ground black pepper

  • 0.25 teaspoon kosher salt

  • 1 cup sliced bell pepper

  • 1 tablespoon chopped fresh oregano

  • 1 garlic cloves, minced

  • 1.5 cup chopped tomato

  • 0.25 cup unsalted chicken stock

  • pitted green olives, sliced

  • 0.25 cup feta cheese, crumbled


  • Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with black pepper and salt.

  • Add chicken to pan; cook 7 minutes or until done, stirring occasionally.

  • Remove chicken from pan. Add bell pepper, oregano, and garlic to pan; sauté 2 minutes.

  • Stir in chicken, tomato, and stock; cook 1 minute. Sprinkle with olives and feta.

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