Chicken, Peppers and Onions Skillet: A fast, one-pan, low-calorie weeknight dinner

# What this dish is

Chicken, Peppers and Onions Skillet is a single-skillet dinner that pairs bite-size boneless, skinless chicken breast with sliced bell peppers and yellow onions. The recipe focuses on fast techniques and bright flavors—lemon and fresh rosemary with a splash of balsamic vinegar—to keep the meal light and satisfying. The author positions it as an easy weeknight option, meal-prep friendly, and naturally low-carb.

# Why it works for weeknights

# Ingredients snapshot

• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 4 cups yellow onions (about 1½ large), sliced
• 2 large bell peppers (around 3 cups), sliced — recipe suggests 1 red and 1 yellow but colors can vary
• Juice of 1 lemon
• 1 teaspoon minced fresh rosemary (plus 1 tablespoon minced fresh rosemary for finishing)
• 2 teaspoons minced garlic
• 4 teaspoons olive oil, divided
• 1/4 teaspoon dried basil
• 1/4 cup balsamic vinegar (used both during cooking and to finish)
• Salt and freshly ground black pepper
• Cooking spray

The recipe leans on fresh lemon and rosemary to brighten the dish, with balsamic vinegar providing a tangy-sweet finish.

# Step-by-step method (condensed)

1. 1Slice onions and peppers and microwave them in a large microwave-safe bowl for 5–8 minutes until softened. This reduces stove time and helps even cooking.
2. 2Toss chicken pieces with lemon juice, minced rosemary, salt and pepper while vegetables cook.
3. 3Heat a nonstick skillet, coat with cooking spray and 1 teaspoon olive oil, then sauté chicken for 5–6 minutes until no longer pink. Remove and hold.
4. 4Add more oil and cook the microwaved peppers and onions in the same pan. Use garlic, dried basil, and a portion of the balsamic vinegar to deglaze and create a light sauce.
5. 5Return chicken to the skillet, combine to warm through and finish with the remaining balsamic and fresh rosemary. Adjust seasoning to taste and serve.

# Nutrition and portions

The article states each generous serving contains 246 calories and 8 grams of fat. That makes the skillet suitable for calorie-conscious meals and low-carb plans.

# Practical serving ideas and timing

• Serve over cauliflower rice or a small portion of whole grains for a fuller plate.
• Use as a filling for warmed tortillas or over greens for a quick salad bowl.
• Leftovers keep well and can be reheated gently in a skillet or microwave for easy next-day lunches.

# Small tips to improve results

• Cut chicken into uniform pieces so everything finishes at the same time.
• If you prefer more caramelization on the vegetables, briefly sauté them before microwaving, or microwave on the shorter end and finish on the stovetop.
• Taste and adjust balsamic at the end—some batches will need a touch more for brightness.

# Who this is for

Home cooks who want a fast, low-calorie dinner with minimal cleanup. The recipe works for those following low-carb, dairy-free, gluten-free, or Weight Watchers-style plans as presented by the source.