Easy Dinner Recipes for Four: Chicken with Bell Peppers

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Chicken with Bell Peppers

Make your dinner full of spicy impressions due to this fast and easy chicken recipe. The main beauty of the dish is a bell pepper or rather the peppers of various colors. They preserve their shade even after being stewed and brightly decorate the chicken.

If you ask why they are red, yellow, green, we answer that there are different sorts or various degree of ripeness. Are these the various sorts with particular taste? Yes, the colored bell peppers differ in taste, quality, and nutritional value.

For example, green ones being not completely raped are not sweet and have not so much nutrients. Though you can find the particular kind that does not change the color even when extremely rape – it remains green. Still the sweetest ones are red and they have the shortest shelf life containing the largest amount of vitamin A and C.

Easy Dinner Recipes for Four: Chicken with Bell Peppers

One of easy dinner recipes for four which we are going to offer you here is served with salsa verde. Being popular throughout Italia this green sauce consists mostly of herbs and accompanies roast chicken very well. You’ll be satisfied with the combination, we promise.

Course Lunch & dinner
Cuisine American
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 4
Calories 1600 kcal


  • 1.25 cup low-sodium chicken broth
  • 1 piece box couscous
  • 2 tsp vegetable oil
  • 6 piece large chicken thighs (with skin and bones)
  • 1.5 tsp salt
  • 3/4 tsp pepper (ground)
  • 3 piece bell peppers
  • 1/2 piece sweet onion
  • 2 piece clove garlic

Caper Salsa Verde

  • 1/4 cup fresh parsley
  • 1/4 cup fresh basil
  • 1 piece green onion
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp capers
  • 1.5 tbsp fresh lemon juice
  • salt, pepper


  1. Start preparing from preheating the oven to 425 degrees F. 

  2. Take the broth cooked beforehand, pour it in a large skillet and boil it. 

  3. Take couscous and prepare it in accordance with the instruction in a medium bowl. Cover the bowl with a lid and set aside.

  4. Put another skillet, pour oil into it and heat it over medium-high heat in order to make it very hot.

  5. Take the chicken thighs and rub them with pepper and salt. 

  6. Place chicken into the hot skillet, cook for 10 minutes. The skin should become crispy and slightly browned. Turn the thighs to other side and continue cooking for 5 minutes more. 

  7. Now they are ready and should be transferred to a plate.

  8. Take the bell peppers of various colors, take the core out of them and cut into long slices. Put them into the skillet, add the onions and garlic, and sauté for 3 minutes. 

  9. Add the chicken and bake for 10 minutes in the preheated oven. Remove from the heat.

  10. Now you should arrange all the things. You’ve got the ready couscous on a plate and chicken with peppers in a baking dish. There is a lack of salsa.

  11. In order to prepare green sauce salsa, take basil, parsley, green onion, capers, olive oil, and lemon juice, mix the ingredients and sprinkle with salt and pepper to taste. Mix again thoroughly and serve with the chicken baked with peppers.

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