Recipe by Shiffy Friedman

Pepper Chicken

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Meat Meat
Easy Easy
4 Servings

No Allergens specified

The concept of my “Thyme for Dinner” columm was actually conceived thanks to this Pepper Chicken dish. One evening, as I was going about the bedtime routine with my children, I came to the kitchen to check up on my peppers, when I found that the gas had shut off in the stove. Too tight for time to wait for my husband to figure out the malfunction, I took the saucepan to my neighbor and asked if our dinner could cook there. When I came to pick up the food 20 minutes later, its heavenly aroma was wafting through her apartment and she wouldn’t let me go until I gave her the recipe. When I finished listing my modest list of simple ingredients, she said, “I can’t believe that’s all it takes to put together something so gourmet.” So yes, here I am again, with a really simple yet delicious and wholesome dinner idea for you.


Main ingredients

  • 2 tablespoons Gefen Canola Oil

  • 2 red peppers, diced small

  • 1 yellow pepper, diced small

  • 1 orange pepper, diced small

  • 1 zucchini, diced small (optional)

  • 4 chicken cutlets, diced small

  • 1 tablespoon salt

  • 1 tablespoon paprika


Prepare the Chicken


In a large saucepan, heat the oil and add diced peppers (and zucchini). Sauté for 15 minutes.


Add spices and stir, and sauté for another five minutes.


Add diced chicken, stir, and cook for 20 minutes. Serve over brown rice.


I use the Progressive vegetable chopper to do the job for me. This fabulous gadget makes salad prep a breeze too.


The Wellspring is a monthly health publication distributed throughout the US and Canada. As the first magazine of its kind, The Wellspring was created to educate and inform the Jewish community on topics related to health and wellness, as well as to provide insights and suggestions to promote a healthy lifestyle.

Pepper Chicken

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4 years ago

Healthy, wholesome and so flavorful! I left out the zucchini, thyme and parsley and cut down on the salt. So delish!!