- Calories: 250
- Protein: 37 g
- Total Fat: 4.5 g
- Unsaturated Fat: 3.5 g
- Saturated Fat: 1 g
- Cholesterol: 110 mg
- Total Carbohydrate: 16 g
- Dietary Fiber: 3 g
- Total Sugar: 11 g
- Natural Sugar: 11 g
- Added Sugar: 0 g
- Sodium: 990 mg
This one-skillet meal is packed with color and flavor. It calls for only four ingredients (plus salt and pepper) and comes together in no time. I like to use different color bell peppers because it looks gorgeous, but if you can only find one, that’s fine. Feel free to swap other veggies based on what you can find at the grocery store or what you have on hand. This is one super sauté.
- Prep time
- Total Time
• 2 large sweet onions, sliced into strips
• 6 bell peppers, sliced into strips (any combo of red, orange and yellow)
• 2 pounds of chicken breast, cut into bite-size pieces
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ½ cup reduced-sodium soy sauce, divided
Coat a large skillet with oil spray and warm over medium-high heat. Add the onions and cook for about 7 to 9 minutes, stirring occasionally, until they’re nicely browned and caramelized. Mist the pan with additional oil spray as needed. When the onions are done, transfer them to a bowl and set aside.
Reapply oil to the skillet and repeat the same process for peppers. You may need to do this in 2 batches if your pan isn’t large enough to hold all of the peppers. Once the peppers are done, transfer to the bowl with the onions and set aside.
Reapply oil spray to the same skillet and add chicken pieces. Sprinkle with 1 teaspoon of salt and pepper (add more oil spray as needed). Sauté the chicken using a spatula until it’s almost cooked. Then add ¼ cup of the soy sauce and cook a few more minutes until the chicken is done.
Lower flame to medium, add the cooked onions and peppers to the skillet with the chicken, along with the remaining ½ cup soy sauce. Mix everything together and continue to sauté over medium flame for about 5 minutes.