Quick-cooking bell peppers become a tangy topping for chicken breasts.
James Carrier
A tumble of colorful bell peppers cooked with olives and capers makes a sweet, tangy relish for that convenient weeknight staple, the boned, skinned chicken breast.
While the chicken and peppers cook, you can make a simple salad: just dress some mixed greens and toss with sweet miniature cherry tomatoes, chopped fresh herbs, and crumbled goat cheese. For dessert, spoon vanilla frozen yogurt into bowls and top with sliced ripe nectarines and shortbread cookies or shortcakes from the bakery. Together, these easy, fresh dishes make a perfect summer dinner.
Recipes:
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