Chicken with Asparagus and Roasted Red Peppers

Chicken with Asparagus and Roasted Red Peppers

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"This is a one dish meal that can be prepared quickly and easily."
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40 m servings 184 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
  2. Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.


  1. 543 Ratings

Most helpful positive review

Excellent as well as very easy and quick to make. I didn't have any roasted red peppers, so I just used fresh and it was still excellent. Quick, easy, very tasty and healthy to boot - what more ...

Most helpful critical review

Kind of bland. I added four cloves of garlic, crushed because you get more flavor that way. I also had to add more chicken broth because it evaporated while cooking the chicken. I used roasted r...

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Least positive

Excellent as well as very easy and quick to make. I didn't have any roasted red peppers, so I just used fresh and it was still excellent. Quick, easy, very tasty and healthy to boot - what more ...

This was an interesting method for cooking chicken as I'm used to sauteeing it in either butter or olive oil. I thought I'd try this route for healthy cooking but the broth evaporated before the...

EXCELLENT! EXCELLENT! I am on the South Beach Diet Phase 1 and I reaaly enjoyed this recipe! The 1/2 cup of chicken broth had evaporated when it was time to add the veggies, so I added more. It...

This dish is WONDERFUL. Instead of the chopped tomato I used diced tomatoes w/chipotle. It added even more flavor. It was easy and delicious.

We love this dish! Perfect just the way it is - the flavors "meld" in your mouth! Only thing I did different was add more garlic mmmmmmmmm! Making it again tonight, Thanks so much!

This dish was awesome!!! The only changes I made was I added some chopped fresh basil, a little extra balsalmic vinegar, and stirred in the (low-fat) mozzarella cheese. Served with Italian Ric...

This was fantastic. My chicken was still a little on the frozen side, so I diced it before cooking it. Other than that, I followed the recipie exactly and it came out great. The ingredients c...

This recipe is absolutely delicious!! I made it for my luncheon group & for some dinner guests & everyone wanted the recipe! This is easy to make, but tastes & looks like you slaved for hours. T...

Very good! I'm not sure how much broth I used, I just poured it in the pan, I added the chicken and cooked it covered. I add the veggies and cooked them covered. The chicken came out so juicy...

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