Peppered Chicken & Veggies


This is so simple, healthy and delicious.  It’s an easy mid week meal and you can adjust the amount of pepper depending on taste and who you are cooking for.  It only takes minutes to make and has a lovely buttery taste (with no butter in it!).  Great for those nights when time is not on your side and look it’s meat and 3 vege!

This recipe is for 2 adults and 2 children – if you have big eaters you may want to increase the quantities.

Peppered Chicken & Vegetable Stir Fry


  • 500 g chicken stir fry strips (sliced breast or tenderloins)
  • 4 carrots
  • 4 zucchinis
  • 1/2 red capsicum
  • good glug of olive oil
  • pinch salt
  • 4 - 5 grinds of pepper or to taste


  1. Peel carrots & zucchini's with a potato peeler into long strips (or if you have a mandolin use that)
  2. Chop chicken & capsicum into thin slices
  3. Cover the bottom of a large saucepan with a thin layer of olive oil and heat. Put chicken in the pan, cook for 2 minutes, stirring
  4. Add the veggies, salt & pepper and another tablespoon of olive oil and stir until veggies are soft and buttery and the chicken is cooked through.
  5. Plate up and enjoy!




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2 comments on “Peppered Chicken & Veggies

  1. Kim @ Land of Zonkt
    July 12, 2015 at 5:07 pm

    My hubby would love this.
    I could see him whip up this one for lunch after the gym for sure.

    I miss capsicum, I love it and still have it but just not as often, thanks to kidlets it does not bode well with me these days.
    Which is a tad annoying, especially when you like mexican faijtas. lol x

    • Vicki
      July 12, 2015 at 6:11 pm

      Yes, great for after a work out. Now you’ve got me thinking about faijtas!x

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