Sautéed Chicken with Population Pepper Blend and Herb Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A vibrant sautéed chicken dish featuring a custom blend of colorful peppers inspired by diverse populations, served over fragrant herb-infused rice. This american-inspired chicken ready in about 40 minutes pairs boneless skinless chicken breasts, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 medium, diced red bell pepper
• 1 medium, diced yellow bell pepper
• 1 medium, diced green bell pepper
• 3 tbsp olive oil
• 3, minced garlic cloves
• 1 cup long grain white rice
• 2 cups chicken broth
• 2 tbsp, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp onion powder

Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium pot, combine the rice with 2 cups chicken broth, 1/2 tsp salt, and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed. Remove from heat and let sit covered.
2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 1 lb boneless skinless chicken breasts with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp onion powder. Add chicken to skillet and cook for 6-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and set aside.
3. Step 3: In the same skillet, add 1 tbsp olive oil and 3 minced garlic cloves, sauté for 30 seconds until fragrant. Add 1 diced red bell pepper, 1 diced yellow bell pepper, and 1 diced green bell pepper. Sauté for 5-6 minutes until peppers are tender but still vibrant.
4. Step 4: Fluff the cooked rice with a fork and gently fold in 2 tbsp chopped fresh parsley. Slice chicken into strips and serve over the herb rice, topped with the sautéed bell pepper mixture.