Pepper Chicken Piccata


Preparation can be done a day ahead of time to save time in the kitchen and be with your company!

4 servings


  • 3 tablespoons vegetable oil

  • 2 red bell peppers, seeded and diced

  • 2 large sweet onions, peeled and cut into wedges

  • 1 ½ pounds skinless, boneless chicken breast halves - cut into cubes

  • 2 cloves garlic, minced

  • 1 pinch ground cayenne pepper

  • 1 lemon, juiced

  • 2 tablespoons butter

  • 2 tablespoons chopped fresh parsley

  • salt and pepper to taste


  1. In a large skillet, heat oil. Saute red bell peppers and onions until they begin to soften. Remove from skillet with a slotted spoon and set aside. Add cubed chicken to skillet and brown lightly. Add garlic and ground red pepper. Reduce heat slightly and saute, covered, for 1 to 2 minutes, until garlic is golden brown.

  2. Using a wooden spoon, add lemon juice, stirring to break up particles on bottom of skillet (deglazing). Add butter/margarine, stirring and blending well into the sauce. Return bell pepper and onion to skillet, stir all together and add parsley. Season with salt and pepper to taste and serve.

Nutrition Facts (per serving)

420 Calories
19g Fat
22g Carbs
42g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 420
% Daily Value *
Total Fat 19g 24%
Saturated Fat 6g 28%
Cholesterol 114mg 38%
Sodium 163mg 7%
Total Carbohydrate 22g 8%
Dietary Fiber 5g 19%
Total Sugars 9g
Protein 42g
Vitamin C 114mg 569%
Calcium 83mg 6%
Iron 2mg 12%
Potassium 852mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.