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

Name: Chicken, Bell Pepper, and Mushroom Saute with Marinara
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 can Tomato puree (10 oz / 305 g) (sub crushed tomatoes); 2 tsp Oregano, dried; 1/4 tsp Garlic powder; 1/4 tsp Black pepper; 1 cup Walnuts, halves, roughly chopped (you can buy walnut pieces and skip the step to chop these); 2 Bell peppers, green, sliced; 8 oz Mushrooms, any button, sliced (look for pre-sliced to save time); 3 cloves Garlic, chopped; 1 lb Chicken breasts, boneless and skinless, sliced into strips; 1 Tbsp Oil, cooking; 1 Tbsp Vinegar, red or white wine; 1/4 tsp Oregano, dried; 1 tsp Mustard, Dijon; 2 1/2 Tbsp Oil, olive; 1/2 cup Tomatoes, cherry or grape, halved; 5 oz Mixed greens

Active: 35 Total: 35

Original GF Paleo Vegetarian

Chicken, Bell Pepper, and Mushroom Saute with Marinara

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. This meal was previously featured in 2020.

Ingredients

Metric

Servings:

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

Chicken, Bell Pepper, and Mushroom Saute:

Walnuts, halves - 1 cup , roughly chopped (you can buy walnut pieces and skip the step to chop these)
Bell peppers, green - 2 , sliced
Mushrooms, any button - 8 oz , sliced (look for pre-sliced to save time)
Garlic - 3 cloves , chopped
Chicken breasts, boneless and skinless - 1 lb , sliced into strips
Oil, cooking - 1 Tbsp

Green Side Salad:

Vinegar, red or white wine - 1 Tbsp
Oregano, dried - 1/4 tsp
Mustard, Dijon - 1 tsp
Oil, olive - 2 1/2 Tbsp
Tomatoes, cherry or grape - 1/2 cup , halved
Mixed greens - 5 oz

Prep

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

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

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.
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.
Add sauce and walnuts 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.
Toss tomatoes and greens in vinaigrette. Season with some black pepper.
Serve chicken saute with salad on the side. Enjoy!

Reviews

Ratings

0 reviews