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Chicken with Peppers and Onions
with arugula and plum side salad

Active: 35 min Total: 35 min
Seasoned chicken is combined with a colorful mix of sauteed peppers, onions and mushrooms. Serve it with a fresh seasonal salad of arugula, plum and almonds on the side.


Chicken with Peppers and Onions:
  • Bell peppers, any color - 1 , sliced
  • Onions - 1 , sliced
  • Mushrooms, any button (look for pre-sliced to save time) - 8 oz , sliced
  • Chicken breasts, boneless and skinless - 1 lb , chopped
  • Italian seasoning - 1 tsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp
Arugula and Plum Side Salad:
  • Plums (sub peaches) - 2 , sliced
  • Arugula, baby - 5 oz
  • Almonds, sliced - 1/2 cup
  • Oil, olive - 2 tsp
  • Vinegar, balsamic - 2 tsp
  • Black pepper - 1/4 tsp


  1. Bell peppers / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Mushrooms - Slice (if not pre-sliced). (Can be done up to 2 days ahead)
  3. Chicken - Chop chicken and tenderize with a fork. Season with Italian seasoning and some salt and pepper. (Can be done up to 2 days ahead)
  4. Plums - Slice plums.

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  1. Heat a nonstick pan or wok over medium high heat. Add first part of cooking oil and then chicken to heated oil. Saute until chicken is cooked through, 4 to 5 minutes. Set chicken aside and return pan to heat.
  2. Add second part of cooking oil and then mushrooms to heated oil. Saute until mushrooms start to brown, 2 to 3 minutes. Add peppers and onions and continue to cook until tender, 3 to 4 minutes.
  3. Toss plums, arugula and almonds in olive oil and vinegar. Top with black pepper.
  4. Serve chicken and vegetables with salad on the side. Enjoy!



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