Sundried Tomato and Bell Pepper Chicken Bites
If you are looking for a tasty, healthy and quick meal idea, well this recipe is perfect for you! This is a slightly different version of my Mediterranean chicken recipe as it integrate a few sun-dried tomatoes and it is cooked in a pressure cooker.
Pressure cookers are great kitchen tools to use if you need to dramatically reduce cooking time of your foods. I don’t use them very often but every now and then, when I am hungry and it’s getting too late, then I reach out for my Kuhn Rikon and tah dha, dinner is ready in 30 min!
Here is the recipe!
Ingredients (serves 2):
- 1 whole chicken breast, skin on
- 3 bell peppers (red, yellow and green)
- 2 tbsp extra virgin olive oil
- 1 tbsp. chopped fresh parsley
- 1 clove garlic
- salt and pepper
- 1/3 cup sun-dried tomatoes, chopped
- 1 tbsp. capers
- 1/4 cup breadcrumb
Wash up your vegetables and herbs
Remove the internal seeds and white parts from the bell peppers
and slice them into strips
Grab the chicken breast
and chop it up into 1 inch*1 inch cubes
In your pressure cooker heat up oil
add the garlic and sauté’ until it gets a light golden color
Add the chicken, season with salt and pepper and cook on medium high until meat is browned
Add the bell peppers, season again with salt, add 1/2 cup of water, cover with the lid and once the pressure cooker reaches the “pressured” point, cook the chicken for about 4-5 min.
Open up the pot, add capers, sun-dried tomatoes and let the water evaporate. When the juice has almost dried up, add the breadcrumb (as much as needed). Cook for a few more minutes.
Last add freshly chopped parsley.
Let the chicken sit in the pot for 5-10 minutes before serving
Serve with some steamed brown rice or quinoa if you like 🙂