Chicken Pepperonata

Chicken Pepperonata

Chicken Pepperonata

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A recipe for a quick, easy, and healthy dish featuring roasted peppers and chicken.
Servings: 4
Calories: 384


  • 8 skinless chicken thighs
  • 2 tbsp wholemeal whole wheat flour
  • 2 tbsp olive oil
  • 1 small onion sliced thinly
  • 1 garlic clove crushed
  • 1 each large red yellow and green (bell) peppers, sliced thinly
  • 14 oz can chopped tomatoes
  • 1 tbsp chopped oregano
  • salt and pepper fresh oregano to garnish
  • crusty wholemeal whole wheat bread, to serve


  • Remove the skin from the chicken thighs and toss in the flour.
  • Heat the oil in a wide frying pan (skillet) and fry the chicken quickly until sealed and lightly browned, then remove from the pan.
  • Add the onion to the pan and gently fry until soft. Add the garlic, (bell) peppers, tomatoes and oregano, then bring to the boil, stirring.
  • Arrange the chicken over the vegetables, season well with salt and
  • pepper, then cover the pan tightly and simmer for 20-25 minutes or until the chicken is completely cooked and tender.
  • Season with salt and pepper to taste, garnish with oregano and serve with crusty wholemeal (whole wheat) bread.
  • For extra flavour, halve the (bell) peppers and grill (broil) under a preheated grill (broiler) until the skins are charred. Leave to cool then remove the skins and seeds. Slice the (bell) peppers thinly and use in the recipe.
Calories: 384 kcal
Carbohydrates: 12 g
Protein: 46 g
Fat: 17g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 215 mg
Sodium: 346 mg
Potassium: 875 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 1124 IU
Vitamin C: 50 mg
Calcium: 82 mg
Iron: 4 mg
Cuisine Italian
Ingredients Chicken
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