Easy Chilli Chicken with Peppers

Paul Healey

If you fancy a quick and easy recipe that’s full of flavour, why not try our healthy and super easy chilli chicken.  It doesn’t take long to prepare and it can be adapted to your individual taste.  Serve it with brown rice or a lovely fresh green side salad for a delicious evening meal that everyone will love.  If you like extra spicy food, you could try adding fresh chillies to give it a real kick.


4 chicken breasts

3 small onions chopped

2 tins of plum tomatoes

1 tin of red kidney beans

Olive oil

2 cloves garlic chopped

2 red peppers sliced

2 yellow peppers sliced

1 teaspoon chilli powder

1/4 teaspoon cayenne pepper

1 teaspoon ground cumin

1/4 teaspoon dried red pepper flakes

Fresh basil

Salt and black pepper


Preheat oven to gas mark 4 (180 degrees).

Cook the onions in olive oil for around 10 minutes or until soft then add the garlic and cook for a further minute.  Add the red and yellow peppers, chilli powder, cayenne, cumin, red pepper flakes plus a little salt and cook for 1 minute.  Crush the tinned tomatoes (preferably in a food processor) and add to the pot with the basil.  Bring all this to the boil then reduce the heat, add the red kidney beans and allow to simmer for 30 minutes.  No need for a lid.

Rub the chicken breasts with a little olive oil and place them on a baking sheet.  Sprinkle on a little salt and pepper to taste.  Place the baking tray in the oven and roast for around 35 minutes or until just cooked.  Cut the chicken into chunks and add it to the chilli.  Simmer all together, uncovered, for a further 20 minutes.

Serve with brown rice or a green side salad.

Nicky Terrett

Hire Fitness, West London