CHICKEN WITH PINEAPPLE AND PEPPERS RECIPES

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ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES RECIPE: HO…



Roasted Chicken Thighs with Peppers & Potatoes Recipe: Ho… image

My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. —Pattie Prescott, Manchester, New Hampshire

Provided by Taste of Home

Categories     Dinner

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 10

2 pounds red potatoes (about 6 medium)
2 large sweet red peppers
2 large green peppers
2 medium onions
2 tablespoons olive oil, divided
4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme, divided
3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided
8 boneless skinless chicken thighs (about 2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper., Roast until a thermometer inserted in chicken reads 170° and vegetables are tender, 35-40 minutes.

Nutrition Facts : Calories 308 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 221mg sodium, CarbohydrateContent 25g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat

BEST CHICKEN PARM STUFFED PEPPERS - HOW TO MAKE CHICKE…



Best Chicken Parm Stuffed Peppers - How to Make Chicke… image

Check out this easy recipe for chicken parm stuffed peppers from Delish.com.

Provided by Lindsay Funston

Categories     low sugar    nut-free    easy chicken    パン    appetizers    dinner    lunch

Total Time 1 hours 15 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4 servings

Number Of Ingredients 11

3 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan, plus more for serving
3 cloves garlic, minced
1 1/2 c. marinara
1 tbsp. freshly chopped parsley, plus more for garnish
Pinch of crushed red pepper flakes
Kosher salt
Freshly ground black pepper
12 oz. fresh or frozen breaded chicken, cooked according to package instructions and diced
4 bell peppers, halved and seeds removed
1/2 c. Swanson Chicken Broth

Steps:

  • Preheat oven to 400º. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.
  • Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.
  • Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.
  • Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.
  • Garnish with parsley and more Parmesan before serving.

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ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES RECIPE: HO…
My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. —Pattie Prescott, Manchester, New Hampshire
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My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. —Pattie Prescott, Manchester, New Hampshire
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Reviews 4.6
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  • Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper., Roast until a thermometer inserted in chicken reads 170° and vegetables are tender, 35-40 minutes.
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