BAKED CHICKEN WITH PEPPERS AND ONIONS RECIPES

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SHEET PAN ROASTED CHICKEN BREAST WITH PEPPERS AND ONION ...



Sheet Pan Roasted Chicken Breast with Peppers and Onion ... image

Sheet Pan Roasted Chicken Breast with Peppers and Onion is easy, simple, and perfect for a busy weeknight.

Provided by Gemma

Categories     Dinner    Lunch

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 11

1 1/2 pounds boneless skinless chicken breast (sliced into long thin strips about 1/2-inch wide (or buy pre-cut chicken breast strips)
1 large red bell pepper (sliced into long thin strips about 1/2-inch wide)
1 large orange bell pepper (sliced into long thin strips about 1/2-inch wide)
1 large yellow pepper (sliced into long thin strips about 1/2-inch wide)
1 large red onion sliced into thick chunky sections (about 1-inch wide)
4 tablespoons Noubess Lemon Infused Olive Oil
1 teaspoon Smoked Paprika or regular paprika
2 tablespoons Noubess Poultry Seasoning (no-salt)
¾ teaspoon turmeric powder
¼ Cayenne pepper (optional)
1 teaspoon kosher salt (or to taste (optional - if you are on a no-salt diet))

Steps:

  • Preheat the oven to 425F, line the sheet pan with foil for easier cleanup if desired, and add the chicken, peppers, and onions.
  • Prepare the seasoning blend by missing all the spices except the oil.
  • Divide the seasoning blend in half and the oil in half.
  • Season the chicken by adding half of the seasoning and half of the oil. Season the vegetables with the remaining seasoning and oil.
  • Mix both seasoned chicken and seasoned vegetables together and spread over the sheet pan.
  • Bake for about 20 to 25 minutes. Midway through cooking, stir the ingredients and rotate the pan to ensure even cooking.
  • Remove the oven and serve immediately with bread, tortillas, wrap, tacos, or even rice or pasta.

Nutrition Facts : Calories 234 kcal, CarbohydrateContent 9 g, ProteinContent 37 g, FatContent 5 g, SaturatedFatContent 1 g, CholesterolContent 109 mg, SodiumContent 783 mg, FiberContent 2 g, SugarContent 4 g, ServingSize 1 serving

BAKED CHICKEN AND ONIONS RECIPE | MARTHA STEWART



Baked Chicken and Onions Recipe | Martha Stewart image

Serve this healthy baked-chicken dish with our Rice Pilaf with Toasted Almonds.

Provided by Martha Stewart

Categories     Chicken Recipes

Total Time 50 minutes

Prep Time 10 minutes

Number Of Ingredients 6

2 onions, thinly sliced
1 cut-up chicken, (3 1/2 pounds in 8 pieces)
2 tablespoons vegetable oil
2 teaspoons coarse salt
1/2 teaspoon ground pepper
1 tablespoon paprika

Steps:

  • Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
  • Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
  • Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.

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This is a winner in our household. I’m in love with it, too, because this dish goes from start to finish in nearly no time. —Melissa Galinat, Lakeland, Florida
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