Perfect for a weeknight meal, this chicken and bell Pepper stir-fry with rice is ready in just 30 minutes. Try it tonight!

With juicy meat, crisp vegetables, and a creamy sauce, our creamy bell pepper chicken is simple and tastes great to the whole ...

Place peppers in even layer, cut side up, in a 13x9-inch baking dish, trimming bottoms of peppers to help peppers stand up straight; set aside. Chop the reserved pepper tops and remaining 1 bell ...

1) Grill the Chicken: Preheat grill or grill pan to medium-high heat. Rub chicken with olive oil, paprika, cumin, salt, and pepper. Grill chicken 5–6 minutes per side, until cooked through.

4 bell peppers, halved lengthwise, ribs and seeds removed 1 tablespoon neutral oil, divided 1 medium red onion, peeled and finely chopped 1 jalapeño pepper, halved, seeded and finely chopped 3 ...

If time allows marinate the chicken fillets in the sweet chilli sauce in a non-metallic dish covered with cling film for up to 3 days on the bottom shelf of the fridge, which will tenderise the meat.

Set the chicken on the board breast side down, with the legs facing toward you. Using a pair of kitchen or poultry shears, cut alongside the backbone, between the backbone and the thighs.

Ingredients 180g fresh fettucine 1Tbsp. olive oil 100g pre-chopped mixed peppers 1tsp. pre-crushed garlic 100ml chicken stock 4tsp. balsamic vinegar 2tsp. dried basil 25g sundried tomatoes Salt ...

Grill peppers over hottest part of grill, turning occasionally, until skins are blackened and blistered all over, 15–20 minutes. Transfer to a large bowl, cover with plastic wrap, and let cool.

Roast the chicken legs: Preheat oven to 350 degrees. Oil 2 large baking sheet pans. Lay down onion slices, green peppers, potato wedges, and herbs. Place the chicken thighs on top of the ...