This Italian Chicken Peppers and Onion over Cauliflower Rice recipe has been one of my all-time favorites for many years. It is quick and easy, and oh so good. This dish spells classy comfort, while remaining low-carb, low-calorie, and low-fat. Served over cauliflower rice, it’s a restaurant-quality meal that’s easy to make at home!
Ingredients You’ll Need
You only need 5 simple ingredients plus seasonings for this Italian Chicken Peppers and Onion recipe:
- Cooking Spray: Zero-calorie canola oil non-stick spray
- Chicken: 4 oz boneless, skinless chicken breast, cut into ~1-inch cubes
- Bell Pepper & Onion Blend: 1 cup (fresh or frozen)
- Italian Dressing: 2 tbsp lite Olive Garden Italian salad dressing
- Cauliflower Rice: 1 package of frozen, microwavable riced cauliflower (e.g., Green Giant)
Seasonings:
- Seasoned salt
- Black pepper
- Garlic powder
- Onion powder
How to Make Italian Chicken Peppers and Onion
This is a quick and easy recipe, but it never disappoints. It’s flexible: you can take shortcuts to make it easier, or you can use fresh ingredients for an even tastier dish. Here’s how I make it:
Prep
Preheat a medium non-stick skillet to medium-high heat.
Cut the chicken into approximately 1 inch cubes, removing any excess fat. If you are using fresh onion and bell pepper, cut into strips, about a half cup of each. If you want to take the quick route, just measure out 1 cup of frozen bell pepper and onion blend!
Cook the Chicken and Peppers
Lightly coat the skillet with the canola oil non-stick spray, and add the chicken. Lightly coat the chicken with seasoned salt, black pepper, garlic powder, and onion powder.
Allow the chicken to brown, stirring/flipping the chicken occasionally until it is almost done. Add in the bell pepper and onion. Sauté the peppers and onion, stirring until they start to become tender but are still a little crunchy.
Add in the Italian dressing, and mix well. Reduce the heat to low, and allow the mixture to simmer about 5 minutes before removing from heat.
Steam the Cauliflower Rice
While the chicken and peppers are simmering with the Italian dressing sauce, heat the cauliflower rice in the microwave according to the package instructions. If desired, transfer the cauliflower rice into a small pot and lightly sprinkle some salt to enhance the flavor of the cauliflower rice (depending on the brand of cauliflower rice, you may find this step necessary). Mix well, and cover until ready to serve.
Serve and Enjoy
Scoop out 3/4 cup of cauliflower rice and place on a plate. Place half of the chicken and peppers directly on top of the cauliflower rice, and enjoy!
Nutrition Facts
Here are the nutrition details for this easy and satisfying recipe:
- Serving Size: Two servings per recipe
- Calories: 155
- Net Carbs: about 7.5 grams
- Sugars: about 4.5 grams
- Fiber: ~2.5 grams
- Protein: ~20 grams
Why You’ll Love This Recipe
- Quick and Easy: Ready in just a few minutes!
- Healthy and Low-Carb: High in protein, low in calories and carbs.
- Restaurant-Quality Flavor: Rich, Italian-inspired taste.
- Great for Meal Prep: Reheats beautifully for leftovers.
Tried This Italian Chicken Peppers and Onion Recipe? Share Your Thoughts!
Did you make this Italian Chicken Pepper and Onion dish? I’d love to hear how it turned out! Leave a comment below or share your version on social media.
For more easy and delicious recipes, be sure to follow my blog!