The chicken breast with sweet and sour peppers is a tasty and colorful main dish, perfect to serve during the pleasant season, perhaps for the mid-August lunch or a light dinner with friends.
Compared to the traditional chicken with peppers recipe, prepared with chicken pieces (breast, thighs etc.), this version is decidedly faster and more practical: it uses only sliced chicken breast, already cleaned and ready to cook, ideal for those who want to save time without sacrificing taste.
Cooking in a pan allows you to get a light chicken with peppers, tender and flavorful, perfect even for those on a light diet or looking for ideas for quick summer main dishes.
The main characters, along with the chicken, are the sweet and sour peppers: a simple preparation, which you can make in advance, to make the preparation even faster. The contrast between sweetness and acidity marries perfectly with the white meat, turning a simple dish into something truly special.
To further enhance the flavors, I added some cherry tomatoes, which adds freshness and completes the balance between sweet and salty. An easy recipe with chicken breast that combines main and side dish in a single preparation, perfect for those looking for complete but light meals. If you want to make it even more substantial, you can accompany it with boiled basmati rice or pilaf rice: in this way, it easily transforms into a balanced single dish, ideal also for lunch outside or to bring to the office.
The chicken breast with sweet and sour peppers is perfect for summer: it prepares in a few minutes, does not require the oven, is light and suitable even for those with little time. A healthy, tasty, and colorful idea to save among your favorite summer recipes!
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chicken breast with sweet and sour peppers recipe chicken stew in a pan with cherry tomatoes and peppers il chicco di mais

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 15 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer, and Autumn

379.81 Kcal

calories per serving

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Energy 379.81 (Kcal)
Carbohydrates 21.75 (g) of which sugars 11.13 (g)
Proteins 48.62 (g)
Fat 11.29 (g) of which saturated 1.95 (g)of which unsaturated 1.02 (g)
Fibers 4.00 (g)
Sodium 200.24 (mg)

Indicative values for a portion of 320 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Chicken Breast with Sweet and Sour Peppers

28 oz chicken breast (slices not too thin)
2 peppers (small, one yellow and one red)
1/2 onion
9 oz cherry tomatoes (or grape tomatoes)
1 tablespoon sugar
2 tablespoons vinegar (white wine or apple cider)
4 tablespoons extra virgin olive oil
to taste salt
to taste pepper
1 bunch parsley

Tools

1 Cutting Board
1 Knife
1 Pan non-stick with a diameter of 11 inches with lid
1 Bowl

How to Prepare Chicken Breast in a Pan with Sweet and Sour Peppers

To prepare the chicken breast with sweet and sour peppers, start by thinly slicing half an onion (1). Wash and dry the peppers, then cut them into slices about 1/4 inch thick (2). Remove the internal filaments and seeds (3).
In a non-stick pan, large and with high sides, pour 3 tablespoons of oil and add the onion. Let it gently sauté (4), then add the peppers (5). Salt them and let them flavor over high heat for a minute or two. Then lower the heat and cover with a lid (6).
Cook them over low heat for 7-8 minutes. When they are soft, remove the lid and add the sugar (7). Mix well, raise the heat and deglaze with the vinegar (8). Let cook over high heat for about a minute, until you no longer smell the strong odor of vinegar. Turn off the heat and drain the sweet and sour peppers (9) to transfer them to a bowl. Leave the cooking base in the pan.
Wash and dry the cherry tomatoes, cut them in half. Cut the chicken breast into wide strips (10). In the same pan where you cooked the peppers, add another tablespoon of oil, heat everything well and add the chicken breast (11). Salt, pepper, and brown it over medium heat for 3-4 minutes, stirring often (12).
When it has colored on all sides, add the cherry tomatoes and another pinch of salt (13). Mix well, cover with a lid, and let it cook over medium heat for 7-8 minutes (14). When the cherry tomatoes have formed a bit of juice, remove the lid (15).
Add the sweet and sour peppers (16) and let it cook uncovered for another 3-4 minutes, stirring often, until a nice dense sauce has formed, and the ingredients are well combined. At this point, turn off the heat and add the chopped parsley (17).
Serve the chicken breast with sweet and sour peppers immediately, on its own or accompanied with some pilaf rice or boiled basmati rice if you want to turn the recipe into a tasty single dish.