Sautéed Chicken with Bell Pepper and Garlic in Tangy Tomato Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken pieces cooked with sweet bell peppers and garlic in a vibrant tomato sauce, perfect for a quick and flavorful meal. This Mediterranean-inspired Mardi Gras recipe, ready in about 30 minutes, pairs chicken breast, red bell pepper, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 500 g chicken breast cubes and cook for 5-6 minutes, stirring occasionally, until golden and cooked through with no pink inside.
  2. Step 2: Add 4 minced garlic cloves and 1 sliced medium red bell pepper to the skillet. Sauté together for 3 minutes until the garlic is fragrant and peppers soften but retain some crunch.
  3. Step 3: Pour in 400 g canned crushed tomatoes, then season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano. Stir well and reduce heat to medium-low. Simmer uncovered for 8 minutes until sauce thickens and coats the chicken and peppers.
  4. Step 4: Turn off the heat and stir in 5 chopped fresh basil leaves for a fresh aroma. Serve hot.

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