Quick chicken and peppers

Every week we plan a menu and almost every week, we have a moment when we run out of ideas. So we just write ‘chicken and veg’ in the empty spot. We never have a set idea of what this will be and it usually gets improvised on the day we’re having it for dinner.
This one came out better than I expected, so I thought I’d share.

THE BITS AND PIECES

  • About 4 boneless, skinless chicken breasts.
  • 1 large red bell pepper.
  • 1 large green bell pepper.
  • 1 med-large onion.
  • 4 garlic cloves.
  • Extra virgin olive oil.
  • Salt and pepper to taste.
  • Your favorite seasoning blend.

HOW TO

  • Heat oven to 375°F. 
  • Season chicken breasts with salt, pepper, your seasoning blend and a drizzle of olive oil. Toss well and set aside. 
  • Roughly chop the peppers and onions, then slice the garlic. Toss all together with olive oil, salt, pepper and seasoning blend. Spread vegetables on a baking dish and put in the oven. 
  • Heat up a skillet and sear chicken breasts on each side. You want a good char on them. 
  • Place chicken on top of the vegetables in the oven. 
  • Bake, uncovered for 40-50 min. Ensure chicken is cooked thoroughly before serving  
  • Serve with your favorite side. The pan juices are pretty good over it all. 

NOTES

  • While I’m not a big fan of big store pre-packaged seasoning blends, I used Mrs. Dash’s Fiesta Lime on this dish. I like the flavor combination. 
  • Have leftovers? Chop the chicken in bite size pieces and make yourself a chicken and peppers taco. Or quesadilla. Yum!


Buen Provecho!