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Braised Chicken with Radishes, Carrots, and Peppers

I was quite surprised at how few recipes I came across for radishes in my search, but in the end I settled on a recipe in last month’s Real Simple Magazine: Braised Chicken with Spring Vegetables.

I also love my recipe for Radish & Cucumber Bites!

I made a few adaptations and substitutions…and in the end, I was quite impressed with how this turned out.  It left my tongue and palate wanting more!

Braised Chicken with Radishes, Carrots and Peppers

Adapted from Real Simple

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 30 minutes


  • 1 Tbsp olive oil ($.10)
  • 2 large split breast chicken, skin removed ($2.12)
  • Salt and pepper
  • About 8 radishes, washed, snipped and halved ($1)
  • 1 cup homemade chicken stock
  • 2 carrots sticks, peeled and cut into sticks ($.20)
  • 1/2 red pepper, cut into 1/2″ squares ($.40)
  • 1/2 orange pepper, cut into 1/2″ squares ($.40)
  • Serve with 1 cup brown rice ($0.40) and 1 package frozen spinach ($0.50)


  • Place the oil into a saucepan. Add the split breast chicken and season with salt and pepper. Saute for 6 to 7 minutes on each side.

  • Remove from pan and set aside on a plate.

  • Pour off any fat and oil and then return pan to the stovetop. Pour in the chicken breast and the prepared vegetables.
  • Place the partially cooked chicken on top of the vegetables. Cover and cook on high until stock begins to boil, then reduce heat to low and simmer for 20 minutes.
  • Prepare brown rice and spinach as directed.
  • Serve Braised Chicken with Radishes, Carrots and Peppers with Brown Rice and Spinach

Cost $5.12