3 pieces chicken breast

1 red bell pepper, sliced

1 orange bell pepper, sliced

1 yellow bell pepper, sliced

1 medium red onion, sliced

2 cloves garlic, minced

2 teaspoons paprika

¼ teaspoon garlic granules

¼ teaspoon onion granules

½ teaspoon dried parsley

¼ teaspoon dried thyme

½ teaspoon black pepper, or to taste

Salt, to taste

2 tablespoons olive oil

¼ to ½ cup chicken stock

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In a small bowl, mix together paprika, garlic granules, onion granules, parsley, thyme, black pepper, and salt.
Pat chicken breasts dry and season with half of the seasoning mixture.
Heat olive oil in a skillet over medium heat. Add chicken and cook for 4–5 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add sliced onions, minced garlic, and bell peppers. Add the remaining seasoning and sauté until vegetables are tender and slightly crisp.
Return the chicken to the skillet and pour in ¼ to ½ cup of chicken stock based on desired sauciness.
Simmer for 2–3 minutes until the chicken is fully cooked (internal temperature 165°F).
Remove from heat and serve warm.

Use boneless chicken thighs for a juicier texture.

Add chili flakes or cayenne for more heat.

Swap seasonings for Italian, jerk, or other blends.

Make it vegetarian by using tofu or plant-based alternatives.

Store leftovers in an airtight container in the fridge for up to 3 days.