One-Pan Italian Chicken with Peppers and Tomatoes
Tender Italian-seasoned chicken cooked with sweet peppers and tomatoes in a rich marinara for an easy, satisfying one-pan dish.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 2 Boneless Chicken Breasts, halved horizontally (4 cutlets)
- 1 tbsp. Olive Oil
- 1 Red Bell Pepper, thinly sliced
- 1 Green Bell Pepper, thinly sliced
- 1 Shallot, thinly sliced
- 2 Garlic Cloves, minced
- 2 cups Cherry Tomatoes, halved or whole
- 1 cup Approved Marinara Sauce
- Pinch of Red Pepper Flakes
- Fresh Basil or Parsley, for garnish
- Salt and Black Pepper, to taste
Preparation
Step 1
Season chicken cutlets on both sides with salt and black pepper.
Step 2
Heat olive oil in a large skillet over medium heat.
Step 3
Add chicken and cook 3–4 minutes per side until golden. Remove and set aside.
Step 4
In the same skillet, add bell peppers and shallots. Sauté 3–4 minutes until softened.
Step 5
Add garlic and cook 30 seconds until fragrant.
Step 6
Stir in cherry tomatoes, marinara sauce, and red pepper flakes. Simmer 4–5 minutes.
Step 7
Return chicken to the skillet, spoon sauce over the top, and cook another 3–4 minutes until chicken is cooked through.
Step 8
Remove from heat and garnish with fresh basil or parsley before serving. Enjoy!
