Ciao, welcome back to my blog!
In this post, I am going to show you how to make tasty chicken bites and spicy peppers in the pan.
This is one of my speedy, last-minute recipes that saved my dinner last Tuesday when I didn't know what to put on the table. It is also a healthy, low-calorie meal while being incredibly tasty!
I am not a huge fan of chicken, but I was in the mood for some meat so I decided to experiment with it a little bit.
I love spicy food, but you can easily do it without the green, spicy jalapeno peppers and it will be tasty anyway.
This is an alternative to your usual grilled chicken if you are on a Keto diet because it doesn't have many calories and it would be perfect after a workout (lean protein + veggies = great combo for your muscles).
Obviously, it would be amazing with some steamed rice or couscous if you don't mind carbs.
I am currently trying to lose weight as spring is fast approaching and ate way too much chocolate this winter, so this time I skipped the bread.
It is still deeply satisfying, being so full of flavour and rather nutritious, so I didn't feel deprived at all.
Bonus: it is an amazing dish to bring to work the next day if you double the quantity of the ingredients!
-2 small jalapeños
-4 paprika red peppers
-2 yellow bell peppers
-4 cloves of garlic
-A glass of white wine
-Thyme leaves (dry or fresh)
-1 tbsp of extra virgin olive oil
-a tbsp of capers
-a tbsp pf black olives
-Wash and clean the peppers first. Remove the seeds inside and cut them roughly (not too small).
-In a large wok pan, warm up some olive oil with two garlic cloves cut in a half and the jalapeños. Let it cook for a couple of minutes at high heat.
-Add the peppers to the wok and stir. Cover with a lid and let it cook for 10 minutes.
-In another pan, warm up some olive oil with two garlic's cloves.
-Slice the chicken into strings or small bites and toss them in the pan to fry.
-When they become white, incorporate the thyme and season with salt.
-Pour the wine on the chicken and let it cook until the chicken becomes golden.
-Check the peppers: when they are softer, add the capers + the black olives and season with salt. Lower the heat, stir them well and let them cook again with the lid on for another 5 minutes.
-When the chicken is ready, add it to the pan with the peppers, stir well and let it simmer at low heat for a couple of minutes to absorb the nice peppers' aroma.
I hope you liked my recipe today!
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Check out another of my recipes with peppers: