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Seared Chicken and Peppers
Source: dLife

Fiery marinated chicken and bell peppers on top of a thick and creamy cilantro sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 211.8
Total Carbs 8.1 g
Dietary Fiber 2.0 g
Sugars 3.8 g
Total Fat 5.4 g
Saturated Fat 0.9 g
Unsaturated Fat 0.8 g
Potassium 542.5 mg
Protein 30.8 g
Sodium 517.8 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 4 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  picante sauce
16 oz  boneless skinless chicken breasts
1 each  medium red bell peppers
1 each  large yellow bell pepppers
1 each  medium garlic cloves
1 each  whole jalapeno pepper
1 1/2 cup  fresh cilantro
1 tbsp  olive oil
1 1/2 tsp  white all purpose flour
0.3333 cup  fat free reduced sodium chicken broth
0 1/4 tsp  salt
1 each  cooking spray
1 pinch  fresh cilantro
  1. Add picante sauce, chicken, and bell peppers to a resealable plastic bag and chill 20 minutes.
  2. Preheat grill or broiler.
  3. Using a food processor or blender, finely chop garlic and jalapeno, blend in cilantro.
  4. Pour oil in a frying pan and heat over medium heat. Stir in flour and cook 1 minute, continually whisking.
  5. Mix in cilantro mixture, broth, and salt and cook 4 minutes, whisking continually until thick. Take pan off of heat and set aside in a warm place.
  6. Take chicken and peppers out of bag, saving liquid. Lay chicken and bell peppers on a cooking spray coated grill rack. Grill 5 minutes per side or until chicken is fully cooked and peppers are tender, while cooking, brush liquid overtop.
  7. Spoon cilantro sauce equally on each of 4 plates and top with 1 chicken breast and a few pepper pieces. Top with cilantro sprigs.

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