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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.
Tags

Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  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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Make

  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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Reviews

Ratings

Original (27)
Gluten-free (1)
Paleo (2)
Vegetarian (4)

21 reviews

Anytime I can make pizza and call it something fancier, I'm in! We cheated and used pre-made pizza sauce - the beauty was that everyone could put whatever toppings they wanted in their own stromboli.

By: Jill
Posted: Oct 19, 2020
Diet: Original
0 Helpful

I turned this into a skillet pasta and added sausage. Delicious!

By: Kate
Posted: Oct 14, 2020
Diet: Gluten-free
0 Helpful

It was good but didn't cook all the way through

By: Jessie
Posted: Oct 08, 2020
Diet: Original
0 Helpful

It came together easily, but was very gummy inside. I only used a thin layer of sauce and cooked it an extra 15 minutes. Flavors were great, but I'm not going to make this again.

By: Sarah
Posted: Oct 04, 2020
Diet: Original
0 Helpful

I'm laughing at my trying to transfer a massive 8 serving stromboli onto a sheet pan...should have made two smaller ones instead of one big one! I cut it in half then transferred and worked out okay. Definitely need to leave more room on the edges and do a thinner layer of the sauce next time. It leaked out while I rolled it and made it messy and wet on the outside before transferring to the pan. I don't recommend using wheat dough, didn't like that. Ranch is nice as a dip also.

By: Kristine
Posted: Oct 03, 2020
Diet: Original
0 Helpful

First time making stromboli and it was great! I used a pre-rolled out crust which saved lots of time, and added pepperoni instead of olives. Delicious!

By: Elissa
Posted: Oct 01, 2020
Diet: Original
0 Helpful