Spicy Skillet Chicken and Peppers
Juicy chicken, bell peppers and onions in a spicy tomato sauce topped with goat cheese and fresh basil. Serve with rice or pasta to make it extra-filling, or eat on it's own for a low carb option that tastes like a treat! For my friends who don't love the spice, omit the red pepper flakes and swap for some oregano instead.
Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Ingredients
  • 2 Chicken Breasts
  • 4 Bell Peppers (Red, Orange, or Yellow)
  • 1 Yellow Onion
  • 28 oz Crushed plum tomatoes (unsalted) (1 large can)
  • 15 oz Tomato sauce (unsalted)
  • 2 Cloves Garlic
  • 1 tbsp Salt
  • 2 tsp Ground Black Pepper
  • 1 tbsp Red Pepper Flakes
  • 8 tbsp Goat Cheese
  • 1 cup Fresh Basil
  • 2 tbsp Olive oil
Instructions
  1. Slice bell peppers and onion into small strips of equal size. Set aside. Cut chicken breasts into large bite sized pieces.
  2. Add 1 tbsp olive oil to a deep skillet heated on medium high heat. Season chicken breast pieces with salt and pepper, and place in the heated skillet. Brown 2-3 minutes on each side, and remove to a plate.
  3. Add 1 tbsp olive oil and add garlic, cooking 1 minute until fragrant. Add onions and bell peppers, cook for 5 minutes until softened, stirring occasionally. Add crushed plum tomatoes, tomato sauce, salt, pepper, and red pepper flakes. Stir to combine. Return chicken pieces to sauce and simmer for 5 - 10 minutes on low.
  4. Pick basil leaves off of stems, and roughly chop. Serve chicken and sauce with 1 - 2 Tbsp goat cheese and a sprinkle of basil.