Easy Chicken & Pepper Sandwich Filling Recipe | Quick Dinner Idea

Name: Easy Chicken & Pepper Sandwich Filling Recipe | Quick Dinner Idea
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10
Cuisine: Home Cooking
Ingredients: 1 kg Chicken breast (diced); 1 unit Red bell pepper; 1 unit Green bell pepper; 1 unit Yellow bell pepper; 3 units Purple onions (sliced into strips); 1.5 tbsp Sweet paprika; to taste Salt; to taste Black pepper; 1 tbsp Garlic powder; 0.5 tbsp Cumin; 3 tbsp Oil; 10 units Finger rolls; as needed Panko breadcrumbs

Discover how to make a delicious and easy chicken and bell pepper filling perfect for sandwiches or rolls. This recipe combines tender chicken breast with colorful bell peppers and sweet red onions, seasoned with paprika, garlic powder, salt, pepper, and cumin, then baked to perfection. A quick and satisfying meal for any day!

#Chicken

#Bell Peppers

#Sandwich

#Dinner

#Easy Recipe

#Quick Meal

Prepared ingredients ready for mixing

Recipe Information

20m

Prep Time

35m

Cook Time

55m

Total Time

Servings

Easy

Home Cooking

Hebrew

Nutrition (per serving)

370

Calories

36g

Protein

32g

Carbs

Fat

Seasoned chicken and vegetables in tray

Ingredients

Servings: 10

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Cooked chicken and vegetable filling

Instructions

0/5 completed

1
Dice the chicken breast. Slice the bell peppers into strips and the purple onions into thin strips. Arrange the diced chicken, bell peppers, and onions in a baking tray.
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15m
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Dice the chicken breast. Slice the bell peppers into strips and the purple onions into thin strips. Arrange the diced chicken, bell peppers, and onions in a baking tray.
15m
Ensure all vegetables are uniformly sliced for even cooking.
2
In a small bowl, combine the sweet paprika, salt, black pepper, garlic powder, and cumin. Sprinkle this spice mixture over the chicken and vegetables in the tray, add the oil, and mix everything thoroughly to ensure even coating.
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5m
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In a small bowl, combine the sweet paprika, salt, black pepper, garlic powder, and cumin. Sprinkle this spice mixture over the chicken and vegetables in the tray, add the oil, and mix everything thoroughly to ensure even coating.
5m
Using your hands can help distribute the spices more evenly.

3
Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender.
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25m
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Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender.
25m
Check the chicken for doneness by cutting into a larger piece.
4
Carefully slice the finger rolls lengthwise, without cutting all the way through. Fill each roll generously with the cooked chicken and vegetable mixture.
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10m
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Carefully slice the finger rolls lengthwise, without cutting all the way through. Fill each roll generously with the cooked chicken and vegetable mixture.
10m
Allow the filling to cool slightly before handling for easier assembly.
5
Dip the filled rolls into panko breadcrumbs, ensuring they are well coated. Place them back on the baking tray and bake for an additional 5-7 minutes until the panko is golden and crispy. Serve warm.
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7m
Preview
Dip the filled rolls into panko breadcrumbs, ensuring they are well coated. Place them back on the baking tray and bake for an additional 5-7 minutes until the panko is golden and crispy. Serve warm.
7m
For an extra crispy crust, lightly brush the rolls with olive oil before dipping in panko.