• Rosemary Chicken Tenders with Sweet Peppers

    2 votes
    Rosemary Chicken Tenders with Sweet Peppers
    Prep: 15 min Cook: 15 min Servings: 4
    by Salad Foodie
    389 recipes
    Perfect for week nights, this dish can be on the table in under 30 minutes. Add a bowl of brown rice and fresh green salad to round out this healthy entrée. Recipe will serve 4 people, with well under 400 calories per serving.


    • 1 tablespoon fresh rosemary, minced
    • 2 pounds chicken breast, boneless/skinless (NOTE: use chicken tenders for this recipe)
    • 2 or 3 large red sweet bell peppers, stemmed, cored and each cut into 8 strips
    • 1 tablespoon olive oil, plus more as needed
    • 1 tablespoon butter
    • Salt & Pepper
    • Chopped chives if desired for garnish


    1. Sprinkle rosemary evenly over one side of chicken tenders, pressing lightly, then sprinkle salt and black pepper lightly to the same side; set aside.
    2. Heat olive oil in large non-stick skillet over medium-high heat; add sweet bell peppers with a pinch of salt and black pepper, and stir fry 3-4 minutes. Using large serrated spoon remove peppers from pan to bowl; set aside and keep warm.
    3. Reduce pan heat to medium; melt butter with oil drippings in pan. Place chicken tenders seasoned side down into pan and cook 5 minutes adjusting heat as needed to brown chicken. Turn chicken over and cook on other side until golden brown and thickest part of tenders registers 165 degrees F.
    4. Return peppers to pan with chicken to reheat briefly. Sprinkle with chives and serve.

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    • Frosted Flaker
      Frosted Flaker
      Outstanding. Such a great combo, chicken and bell peppers are. Adding the rosemary really gives this a great touch.

      Perfect as a simple meal for your family OR as an impressive main course for dinner guests.

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