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Chicken, Bell Pepper, and Mushroom Saute with Marinara
and green salad

Active: 35 min Total: 35 min
With a simple marinara sauce, this quick chicken saute is inspired by Italian flavors. It's a great end-of-the week meal because the saute and the salad can be updated to use any vegetables you have on hand.


Chicken, Bell Pepper, and Mushroom Saute:
  • Bell peppers, green - 2 , sliced
  • Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
  • Garlic - 3 cloves , chopped
  • Chicken breasts, boneless and skinless - 1 lb , sliced into strips
  • Oil, cooking - 1 Tbsp
Basic Tomato Sauce:
  • Tomato puree (10 oz / 305 g) - 1 can (sub crushed tomatoes)
  • Oregano, dried - 2 tsp
  • Garlic powder - 1/4 tsp
  • Black pepper - 1/4 tsp
Green Side Salad:
  • Vinegar, red or white wine - 1 Tbsp
  • Oregano, dried - 1/4 tsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1/2 tsp
  • Oil, olive - 2 1/2 Tbsp
  • Tomatoes, cherry or grape - 1/2 cup , halved
  • Mixed greens - 5 oz


  1. Make sauce - Combine tomato puree, oregano (portion for sauce), garlic powder, and black pepper. (Can be done up to 5 days ahead)
  2. Make vinaigrette - Whisk together vinegar, oregano (portion for salad), mustard, and honey. Add olive oil while whisking.
  3. Bell peppers / Mushrooms / Garlic - Prep as directed. Combine bell peppers and mushrooms. Store garlic separately. (Can be done up to 5 days ahead)
  4. Chicken - Slice chicken. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  5. Tomatoes - Halve tomatoes.

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  1. Heat a wok or large skillet with cooking oil over medium-high heat. Add bell peppers and mushrooms. Saute until vegetables are starting to turn tender, 4 to 5 minutes. (If the pan looks dry before the vegetables are done cooking, add some water to the pan.) Season with a pinch of salt.
  2. Move vegetables to one side of the pan and add chicken and garlic to the other side. Let chicken cook, without stirring, until lightly browned, 3 to 4 minutes.
  3. Add sauce to chicken and vegetables and cook until sauce is simmering. Cook everything together, stirring frequently, until chicken is cooked through and sauce has reduced slightly, 4 to 5 minutes more.
  4. Toss tomatoes and greens in vinaigrette. Season with some black pepper.
  5. Serve chicken saute with salad on the side. Enjoy!



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