Roast Pepper and Chicken

Elevate your weeknight dinner game with this flavorful Roast Pepper and Chicken recipe! Bursting with vibrant colors and smoky aromas, this dish features tender, golden-browned chicken breasts paired with sweet and slightly charred roasted red and yellow bell peppers. A savory marinade of garlic, olive oil, oregano, and paprika infuses the chicken with Mediterranean-inspired flair, while a garnish of fresh parsley and zesty lemon slices brings a bright, herby finish. Perfectly cooked in just under an hour, this one-pan, oven-baked delight is as easy to make as it is impressive to serve. Whether paired with fluffy rice, nutty quinoa, or a crisp green salad, it’s a wholesome and crowd-pleasing meal that’s ideal for family dinners or entertaining guests. Make this vibrant roasted chicken recipe your go-to for simple yet satisfying home cooking!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces chicken breasts
• 2 large red bell peppers
• 2 large yellow bell peppers
• 3 tablespoons olive oil
• 3 pieces garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon sweet paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1 piece lemon, sliced

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Rinse the red and yellow bell peppers under cold water and pat them dry with a paper towel. Cut them into quarters, removing the seeds and stems.

Step 3

Place the bell pepper quarters on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of olive oil over them and toss lightly to coat. Roast in the oven for 20 minutes, flipping halfway through, until the peppers are slightly charred and tender.

Step 4

While the peppers are roasting, prepare the chicken. Pat the chicken breasts dry with a paper towel. In a small bowl, mix 2 tablespoons olive oil, minced garlic, dried oregano, sweet paprika, salt, and black pepper to make a marinade.

Step 5

Rub the marinade evenly over the chicken breasts, ensuring full coverage.

Step 6

Heat a large, oven-safe skillet over medium-high heat. Once hot, sear the chicken breasts for 3-4 minutes on each side until golden brown.

Step 7

Remove the skillet from the heat and layer the roasted peppers over and around the chicken breasts.

Step 8

Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes, or until the chicken’s internal temperature reaches 165°F (74°C).

Step 9

Garnish the dish with freshly chopped parsley and lemon slices before serving.

Step 10

Plate the roast pepper and chicken, serving as-is or alongside a side dish like rice, quinoa, or a simple green salad.

Nutrition Facts

Serving size	1554.8 grams (1554.8g)

Amount per serving	% Daily Value*
Calories	1771

Total Fat 69.10g	89%
Saturated Fat 13.80g	69%
Polyunsaturated Fat 4.00g
Cholesterol 572mg	191%
Sodium 2898mg	126%
Total Carbohydrate 56.00g	20%
Dietary Fiber 14.60g	52%
Total Sugars 30.10g
Protein 223.00g	446%

Vitamin D 0IU	0%
Calcium 195mg	15%
Iron 10mg	58%
Potassium 1811mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.8%

Protein: 51.3%

Carbs: 12.9%