ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Breast Fillets with Red and Yellow Peppers

Randy Mayor; Jan Gautro
Yield 6 servings (serving size: 2 chicken breast pieces and 1/2 cup tomato mixture)
The sauce for these chicken breasts--with tomatoes, olives, and oregano--is reminiscent of the classic puttanesca sauce.


  • 1 tablespoon olive oil
  • 3 cups onion sliced crosswise
  • 1 large yellow bell pepper, cut into 1/4-inch strips
  • 1 large red bell pepper, cut into 1/4-inch strips
  • 2 1/3 cups coarsely chopped tomato
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 teaspoon chopped fresh oregano
  • 20 kalamata olives
  • Cooking spray
  • 6 (4-ounce) skinless, boneless chicken breast halves, cut in half horizontally

Nutrition Information

  • calories 211
  • caloriesfromfat 23 %
  • fat 5.3 g
  • satfat 0.9 g
  • monofat 2.7 g
  • polyfat 1.1 g
  • protein 28.1 g
  • carbohydrate 12.6 g
  • fiber 3.1 g
  • cholesterol 66 mg
  • iron 2.1 mg
  • sodium 344 mg
  • calcium 47 mg

How to Make It

  1. Put oil and onion in a large nonstick skillet over medium-high heat. Cook 5 minutes, stirring frequently. Reduce heat; cook 10 minutes or until golden brown, stirring occasionally. Increase heat to medium-high. Add bell peppers; cook 10 minutes or until bell peppers are tender. Add tomato, salt, and black pepper; cook 7 minutes or until liquid has evaporated. Add parsley, oregano, and olives; cook 1 minute. Pour tomato mixture into a large bowl; keep warm.

  2. Wipe pan clean with a paper towel; heat pan coated with cooking spray over medium-high heat. Add 4 chicken breast pieces; cook 3 minutes on each side or until done. Remove from pan; repeat procedure with remaining chicken.

  3. Return the chicken to pan; add the tomato mixture, and cook 1 minute or until thoroughly heated.

  4. Wine Note: Pair this second-course dish with an equally spicy and dramatic wine like intense, medium-bodied Allegrini's Valpolicella Classico ($15), which is possibly the best Valpolicella in Italy.