Mediterranean Colorful Chicken, Pepper & Broccoli Bowl With Noodles
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2–3
This Mediterranean Colorful Chicken, Pepper & Broccoli Bowl with Noodles is a vibrant, stir-fry-inspired dish that brings together tender chicken, crisp vegetables, and a light yet flavorful sauce. It’s quick, nutrient-packed, and perfect for busy weeknights. The mix of soy, garlic, and olive oil gives it a Mediterranean-Asian fusion twist that’s both comforting and refreshing.
Ingredients
For the Stir-Fry:
2 chicken breasts, diced
Salt & pepper, to taste
1 Tbsp olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
½ onion, thinly sliced
2 garlic cloves, minced
½ tsp dried chili flakes
1 cup broccoli florets
For the Noodles & Sauce:
150 g tagliatelle (or any wide pasta or noodles)
2 Tbsp chopped spring onions
1 Tbsp soy sauce
1 Tbsp oyster sauce (optional for extra depth)
1 tsp sesame oil
120 ml chicken broth
1 tsp cornstarch mixed with 1 Tbsp water
Instructions
Cook the Pasta:
Boil tagliatelle (or your chosen noodles) in salted water according to package instructions. Drain and set aside.
Cook the Chicken:
In a large skillet or wok, heat olive oil over medium-high heat. Add diced chicken, season with salt and pepper, and cook until golden and cooked through (about 5–6 minutes). Remove and set aside.
Sauté the Vegetables:
In the same pan, add a bit more olive oil if needed. Sauté the onion and garlic for 1 minute until fragrant. Add red and green peppers, broccoli, and chili flakes. Stir-fry for 3–4 minutes until the vegetables are just tender but still crisp.
Prepare the Sauce:
In a small bowl, whisk together soy sauce, oyster sauce (if using), sesame oil, chicken broth, and cornstarch slurry.
Combine Everything:
Add the chicken back into the pan with the vegetables. Pour in the sauce and stir until everything is well-coated and slightly thickened (2–3 minutes).
Toss in Noodles:
Add the cooked pasta and toss everything together until evenly mixed and warmed through.
Serve:
Garnish with chopped spring onions and serve warm.
Tips:
Cook pasta al dente: Since the noodles will cook slightly more when mixed with the sauce, undercook them by about a minute for the perfect texture.
Stir-fry quickly on high heat: This keeps the vegetables crisp and prevents them from becoming soggy.
Cut ingredients evenly: Slice the chicken and vegetables to similar sizes for even cooking.
Use fresh garlic and chili flakes: They add a deeper aroma and heat compared to pre-minced or powdered versions.
Adjust sauce consistency: If it thickens too much, add a splash of broth or water.
Variations:
Protein Options: Swap chicken for shrimp, tofu, or turkey for a different protein source.
Low-Carb Version: Replace noodles with zucchini noodles or shirataki noodles to lighten it up.
Vegetable Add-ins: Add mushrooms, baby corn, or snap peas for extra crunch and color.
Mediterranean Twist: Add olives, sun-dried tomatoes, or a sprinkle of feta for a stronger Mediterranean flavor.
Creamy Style: Stir in a spoonful of Greek yogurt or light cream cheese at the end for a silky sauce.
Spice It Up: Add a few drops of hot sauce or more chili flakes if you enjoy extra heat.
Gluten-Free Option: Use rice noodles or gluten-free pasta and tamari instead of soy sauce.
Q&A
Q: Can I make this dish ahead of time?
A: Yes, you can cook the chicken and vegetables ahead, store them separately from the noodles, and combine everything when reheating. Add a splash of broth or water before reheating to loosen the sauce.
Q: What can I use instead of oyster sauce?
A: You can skip it or substitute with a bit more soy sauce and a teaspoon of honey or balsamic glaze for sweetness and depth.
Q: How do I keep the noodles from clumping?
A: After draining, toss the noodles with a little olive oil to prevent sticking while you prepare the rest of the dish.
Q: Can I make it vegetarian?
A: Absolutely. Omit the chicken and use tofu or chickpeas instead. Use vegetable broth instead of chicken broth for a fully vegetarian version.
Q: What’s the best way to store leftovers?
A: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or water to refresh the sauce.
Nutrition
(Per Serving – serves 3)
Calories: ~420 kcal
Protein: 32 g
Carbohydrates: 45 g
Fat: 12 g
Fiber: 4 g
Sugar: 5 g
Sodium: 620 mg
(Values may vary depending on sauce choices and noodle type.)
Conclusion
This Mediterranean Colourful Chicken, Pepper & Broccoli Bowl with Noodles is a quick, nourishing meal that delivers a perfect mix of color, flavor, and texture. Tender chicken pairs beautifully with crisp vegetables and a light, savory sauce that ties it all together. It’s a balanced one-bowl meal—simple enough for busy nights but vibrant and satisfying enough to serve guests. Serve it warm, top it with a sprinkle of spring onions or sesame seeds, and enjoy a fresh, Mediterranean-inspired twist on noodle night.