Pan-Seared Chicken with Roasted Bell Pepper Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts topped with a vibrant salsa of roasted red and yellow bell peppers, fresh herbs, and a touch of lime. This mediterranean-inspired chicken (gluten free) ready in about 40 minutes blends olive oil, medium red bell pepper, medium yellow bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 425°F. Cut 1 red bell pepper and 1 yellow bell pepper into quarters, removing seeds and stems. Place them on a baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Roast for 20 minutes until skins are slightly charred and peppers are tender.
  2. Step 2: Meanwhile, pat dry 2 boneless skinless chicken breasts and season both sides with 3/4 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  3. Step 3: Add the chicken breasts to the hot skillet and cook for 6-7 minutes on each side until golden brown and cooked through (internal temperature reaches 165°F). Remove from heat and let rest.
  4. Step 4: Once the peppers have cooled slightly, peel off the skins and finely chop them. In a bowl, combine the chopped roasted peppers with 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, 1 tbsp fresh lime juice, and a pinch of salt and pepper to taste. Mix well.
  5. Step 5: Slice the rested chicken breasts and serve topped with the roasted bell pepper salsa.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Chicken with Roasted Bell Pepper Salsa take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken with Roasted Bell Pepper Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken with Roasted Bell Pepper Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Roasted Bell Pepper Salsa for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken with Roasted Bell Pepper Salsa gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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