Chicken Breasts With Red Pepper Puree


  • 2-3 tablespoons olive oil
  • 8 ounces red bell pepper, shredded or julienned
  • 8 ounces onion, thinly sliced
  • 12 ounces skinned and boned chicken breast halves
  • 4 tablespoons sesame seeds
  • 1 teaspoon reduced-sodium soy sauce
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      626 calories; 42 grams fat; 8 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 9 grams polyunsaturated fat; 21 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 41 grams protein; 108 milligrams cholesterol; 213 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 servings


  1. Heat 1 tablespoon of oil in 10- or 12-inch nonstick skillet; saute pepper and onion over medium heat until they color and soften.
  2. Wash and dry chicken breasts and coat with sesame seeds on both sides.
  3. Heat 1 to 2 tablespoons of oil in nonstick pan and saute chicken breasts on both sides until brown, 10 to 15 minutes, depending on thickness of breasts.
  4. When peppers and onion are soft, stir in soy sauce and then puree in food processor. Spoon puree onto dinner plates and top with chicken breasts.

About 30 minutes

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