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Chicken With Red Peppers

BUYING GUIDE: If fresh sage is unavailable substitute coriander or parsley leaves as a garnish.

TIME: Preparation takes about 35-40 minutes and cooking takes about 10 minutes to char the peppers and about 15 minutes to finish the dish.

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4 large red peppers
4 skinned and boned chicken breasts
1 tbsps oil
Salt and pepper
1 clove garlic, finely chopped
3 tbsps white wine vinegar
2 spring onions, finely chopped
Sage leaves for garnish


1. Cut the peppers in half and remove the stems, cores and seeds. Flatten the peppers with the palm of your hand and brush the skin sides lightly with oil.

2. Place the peppers skin side up on the rack of a preheated grill and cook about 5cm/2 inches away from the heat source until the skins are well blistered and charred.

3. Seal the peppers in a thick plastic bag and allow them to stand until cool. Peel off the skins with a small vegetable knife. Cut peppers into thin strips and set aside.

4. Place the chicken breasts between two sheets of dampened greaseproof paper and flatten by hitting with a rolling pin or meat mallet.

5. Heat the oil in a large frying pan. Season the chicken breasts on both sides and add to the pan. Cook for 5 minutes, turn over and cook until tender, lightly browned and cooked through. Remove the chicken and keep it warm.

6. Add the pepper strips, garlic, vinegar and spring onions to the pan and cook briefly until the vinegar loses its strong aroma.

7. Place the chicken breasts on serving plates. Spoon over the pan juices.

8. Arrange the pepper mixture with the chicken and garnish with the sage leaves.

CALORIES:- 280 kilocalories per serving.

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