Description
This One-Pot Black Pepper Chicken is bursting with flavor and perfect for an easy weeknight dinner! Made with tender chicken, bell peppers, and a simple yet flavorful sauce, it’s one of those healthy recipes to try for a quick dinner packed with protein and spice. Whether served with brown rice or quinoa, this dish brings a taste of Asian cuisine to your table in under an hour. A fantastic option for quick high-protein meals or simple one-pot dinners!
Ingredients
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1 1/2 pounds boneless, skinless chicken breasts, cut into cubes
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1 red bell pepper, seeded and cut into strips
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1 1/2 teaspoons freshly ground black pepper
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1 inch fresh ginger root, peeled and finely chopped
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2 garlic cloves, peeled and finely minced
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3 tablespoons lite soy sauce (or coconut aminos, tamari, or Bragg Liquid Aminos)
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3 tablespoons white vinegar, divided
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1 tablespoon coconut palm sugar or honey
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2 tablespoons olive oil
Instructions
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In a medium bowl, whisk together half of the soy sauce, half of the vinegar, and the sweetener. Add the chicken and toss to coat. Marinate for 30 minutes in the fridge.
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Heat olive oil in a skillet over medium-low heat. Add garlic and ginger, cooking for 30 seconds until golden and fragrant (not burnt).
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Add marinated chicken with any juices to the skillet and cook for 3 minutes.
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Stir in bell pepper strips, remaining soy sauce and vinegar, and black pepper. Cook for about 10 minutes until peppers are tender and chicken is cooked through.
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Serve over brown rice or quinoa for a complete meal.
Notes
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Adjust the level of black pepper to suit your spice preference.
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For a low-carb version, serve this dish over cauliflower rice instead of brown rice or quinoa.
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You can make this dish ahead of time and store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg