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Saladmaster Recipes

We teach people how to prepare healthy, delicious meals for their families using the right equipment and techniques.

Chicken and Peppers

Makes: 
4 Servings
Utensil: 
Saladmaster Machine
11" Large Skillet with Cover
Stainless Steel Cutlery Set
Rate Recipe: 

Ingredients

16
ounces
chicken breast halves, boneless
(450
g)
12
teaspoon
black pepper, coarsely ground
(2.5
mL)
14
teaspoon
rosemary
(1.25
mL)
1
small onion, processed, use Cone #4
1
large red bell pepper, seeded and cut into thin strips
1
large yellow bell pepper, seeded and cut into thin strips
2
tablespoons
flat-leaf parsley, chopped
(7.5
g)

Directions

  1. Preheat skillet over medium heat. When several drops of water sprinkled on pan skitter and dissipate, place chicken in skillet. Chicken will initially stick to pan. When chicken releases, approximately 6 minutes, turn chicken.
  2. Sprinkle chicken with pepper and rosemary. Cook until browned on other side, approximately 4 minutes.
  3. Sprinkle onion and bell peppers over chicken, cover and cook until Vapo-Valve™ clicks. Reduce heat to low and simmer for 20 - 25 minutes until chicken is cooked through.
  4. Remove chicken to serving plate and sprinkle with parsley. Cook and stir vegetables in pan with the drippings from the chicken for about 1 additional minute. Serve with chicken.

Tips

  • To brighten up this dish, use a mixture of different colored bell peppers or add a variety of vegetables.
Nutritional Information per Serving
Calories: 
160
Total Fat: 
2g
Saturated Fat: 
1g
Cholesterol: 
66mg
Sodium: 
78mg
Total Carbs: 
8g
Dietary Fiber: 
2g
Sugar: 
3g
Protein: 
27g
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