Gluten Free/ Low Carb/ Main Dishes/ Paleo

Garlic Pepper Chicken

This simple garlic pepper chicken dish is made with a few ingredients and can be cooked under 30 minutes.   I often serve this as a tapas dish, but it could be served with a salad or cauliflower rice.

I have made this a couple of times and usually cook it “dry” in a frying pan.  This time I added some water to give the dish a slight sauce and to make the chicken moister.   The seasonings could be used as a marinade if you wanted to barbeque whole chicken breasts too.  I only use chicken breasts as the Chief Taster won’t eat chicken legs or thighs.  He is a fussy man but thankfully for me it means I don’t have to wrestle too much with meat.   Chicken thighs instead of breasts would probably go very well as they can add a bit more flavour.  Plus, thighs are cheaper than breasts too!  There’s probably a lurid joke in there but I will refrain. 

Now I think about it, a couple of dashes of wine instead of the water would go well with this dish too.  Shame I didn’t have any wine about in the house.  What can I say but January, good intentions and temptations removed from the house!

This recipe uses cubanelle peppers.  Mainly because I had them to hand!  I initially wanted to use a red bell pepper which I did not have.   Cubanelle peppers are also known as “Cuban Pepper” and “Italian Frying Pepper”.   They have a sweet mild flavour and are often used in Spanish dishes.  Since I was using smoked paprika, I thought they would make a good pairing.  If you don’t have any to hand, use red or yellow bell peppers. 

Garlic Pepper Chicken

The combination of the black pepper and smoked paprika give this dish a bit of heat but not hot enough to blow your socks off.  Just a mild buzz with a strong hint of garlic.  

Print
Garlic Pepper Chicken
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
This simple garlic pepper chicken dish is made with a few ingredients and can be cooked under 30 minutes.
Course: Soup
Servings: 2 People
Author: Angela Coleby
Ingredients
  • 5 cloves garlic peeled & chopped
  • 2 chicken breasts cut into strips
  • 2 cubanelle peppers deseeded and cut into strips
  • 1 tablespoon smoked paprika
  • 2 teaspoons black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 3 tablespoons water
Instructions
  1. Heat the olive oil in a large saucepan.

    Add the garlic and sauté for 2-3 minutes until slightly golden.

    Add the cubanelle peppers and cook for a further 3 minutes.

    Add the chicken and the spices. Stir thoroughly to ensure the spices coat the chicken.

    Add the water, bring to the boil, cover and simmer for 12-15 minutes.

    Eat and enjoy!

Recipe Notes

Nutritional Info per serving: 425 Calories, 17g Fat, 56g Protein, 10g Total Carbs, 3g Fibre, 7g Net Carbs

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