Sautéed Salsa Chicken with Bell Peppers

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

A quick and flavorful chicken dish simmered in vibrant salsa with sweet bell peppers for a colorful weeknight dinner. This mexican-inspired chicken (gluten free) ready in about 25 minutes blends boneless skinless chicken breasts, olive oil, red 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 280 calories and feeds 4, 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.

★ 4.4 (10 ratings) Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 1 lb boneless skinless chicken breasts into 1-inch cubes. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces and sauté for 5-6 minutes, stirring occasionally, until golden and cooked through.
  2. Step 2: Add 1 sliced red bell pepper and 1 sliced green bell pepper to the skillet. Cook for 3-4 minutes until the peppers soften but still retain some crunch.
  3. Step 3: Stir in 1 cup jarred salsa, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Reduce heat to medium and simmer for 4-5 minutes until the sauce thickens slightly and coats the chicken and peppers.
  4. Step 4: Remove from heat and sprinkle 1/4 cup chopped fresh cilantro over the top before serving.

Frequently asked questions

How long does Sautéed Salsa Chicken with Bell Peppers take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Salsa Chicken with Bell Peppers?

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 Sautéed Salsa Chicken with Bell Peppers?

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 Sautéed Salsa Chicken with Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sautéed Salsa Chicken with Bell Peppers 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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