Chicken Sauté with Bell Peppers and Goat Cheese

3
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
This wonderful mixture of chicken, sautéed bell peppers and onions in tomato sauce, is topped with tangy bits of goat cheese. It's super served as is or spooned over pasta, rice, couscous or quinoa.

Ingredients

all-purpose flour

1½ Tbsp

table salt

¼ tsp

black pepper

¼ tsp, freshly ground

uncooked boneless skinless chicken breast(s)

12 oz, cut into chunks

olive oil

2 tsp, extra-virgin, divided

orange bell pepper

2 medium, yellow, and/or red, cut into strips

uncooked onion(s)

1 medium, thinly sliced

garlic clove(s)

2 medium clove(s), minced

canned tomato sauce

8 oz

water

¼ cup(s)

basil

¼ cup(s), sliced or torn

soft-type goat cheese

4 Tbsp, at room temperature

Instructions

  1. On a plate, combine flour, salt and pepper; add chicken and toss to coat.
  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned and cooked through, about 6 minutes; remove to a plate.
  3. Heat remaining teaspoon oil in same skillet over medium-high heat. Add peppers and onions; toss to coat. Cover and cook, stirring occasionally, until peppers and onions are very tender and light golden, about 12 minutes.
  4. Add garlic; sauté until fragrant, about 30 seconds. Stir in tomato sauce and water; bring to a simmer over medium-high heat, scrapping up browned bits from bottom of pan.
  5. Return chicken and any accumulated juices to skillet; heat through. Remove from heat and stir in basil. Divide evenly among 4 plates and sprinkle evenly with goat cheese.
  6. Per serving: 1 cup chicken mixture and 1 tablespoon goat cheese

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