Sautéed Chicken and Veggie Bowls

Flavorful chicken breast pieces sautéed with bell peppers and onion, served over a bed of mixed greens with a light vinaigrette.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4.5
• Cuisine: American
• Difficulty: Easy
• Cost: $2.66/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• High-Protein
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie
• Low-Carb

Tags

• sauté
• healthy
• quick
• comfort food
• smoky

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 tablespoon olive oil
• 1 red bell pepper (medium, sliced)
• 1 yellow onion (medium, sliced)
• 1 teaspoon smoked paprika
• 0.5 teaspoon garlic powder
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 6 ounce mixed salad greens
• 0.5 cup vinaigrette dressing
• 1 can chickpeas (rinsed and drained)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Cook, stirring frequently, until browned and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
2. Add sliced red bell pepper and yellow onion to the same skillet. Season with smoked paprika, garlic powder, the remaining 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Sauté for 5-7 minutes until vegetables are tender-crisp.
3. Divide the mixed salad greens among 4-5 bowls. Top each with the sautéed chicken, bell peppers, and onion mixture. If using, add rinsed chickpeas to each bowl.
4. Drizzle each bowl with vinaigrette dressing just before serving.

Notes

For quicker prep, pre-slice vegetables in advance or use pre-cut fajita vegetables from the produce section.

Nutrition (per serving)

• Calories: 328
• Protein: 35.6 g
• Carbohydrates: 12.6 g
• Fat: 14.7 g
• Fiber: 2.7 g
• Sodium: 695 mg
• Saturated Fat: 2.4 g
• Sugar: 7.9 g
• Cholesterol: 107 mg