Savory Chicken and Pepper Oats
Creamy oats with tender chicken, red bell pepper, and a little Mexican cheese for a savory breakfast.
- Calories
- 470
- Protein
- 35g
- Carbs
- 48g
- Fat
- 15g
Per serving
Ingredients
For 4 servings · 28 min total
- boneless skinless chicken breastthinly sliced12 oz
- old-fashioned oats2 cup
- low-sodium chicken broth4 cup
- red bell pepperfinely diced2
- onionfinely diced1
- shredded mexican cheese1/2 cup
- light olive oil4 tsp
- paprika1 tsp
- kosher salt3/4 tsp
- black pepper1/2 tsp
Instructions
- Finely dice the red bell pepper and onion. Do not rinse the chicken. Pat it dry, season it with kosher salt, black pepper, and paprika, and wash the board, knife, and hands with soap and water before touching anything else.
- Warm the light olive oil in a saucepan over medium heat. Add the chicken and cook until opaque and firm, stirring occasionally, and until the thickest piece reaches 165°F (74°C). Transfer it to a clean plate.
- Add the onion and bell pepper to the saucepan with a pinch of kosher salt. Cook until softened and fragrant, about 3-4 minutes.
- Stir in the oats and broth. Simmer until thick and creamy, about 5-7 minutes, until the oats are tender and the liquid is mostly absorbed.
- Fold in the chicken and top with shredded mexican cheese. Taste and adjust with kosher salt and black pepper.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.