Chicken and Bell Peppers Skillet

Chicken and Bell Peppers Skillet

from primaverakitchen.com
35 min

Chicken and Bell Peppers Skillet is one of those dishes that will go to your family dinner rotation because it happens to please everyone. It’s seasoned with lots of spices and it’s also low-carb, paleo and whole30 friendly.

Ingredients

  • 4 free range organic chicken thighs (bone-in and skin-on)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • Salt and black pepper
  • 1 tablespoon olive oil
  • 2 large bell peppers (1 red and 1 orange, sliced)
  • 1 small red onion (sliced)
  • 1 teaspoon garlic clove (minced)
  • ½ teaspoon paprika
  • 1/8 teaspoon red chili flakes or ground chili pepper
  • Salt and black pepper

Directions

  1. 1

    Heat a cast iron skillet over medium-high heat in the stove. Meanwhile, in a large bowl place chicken and all the seasonings for the chicken. Mix everything well to combine.

  2. 2

    Add olive oil to skillet. Add chicken in skillet, skin side down, and cook 4-6 minutes or until browned. Turn chicken over and cook for 1 minute. Set aside (chicken won’t be totally cooked yet).

  3. 3

    Remove skillet from the heat and add peppers, onion, garlic, paprika, red chili flakes and salt and peppers. Stir everything well to combine.

  4. 4

    Arrange chicken on top of the peppers and onions and place the skillet in the pre-heat over. Bake at 400°F for 15-20 minutes or until chicken gets the internal temperature of 165ºF. Enjoy! 258kcal