a sliced, chicken breast, surrounded by herbs, lemon, and veggies
Entrees

Fresh, Sweet, and Spicy

This colorful and flavorful dish would make good use of a container gardener’s best: peppers, rosemary and parsley. The long marinade in oil and lemon will give a tender appeal to the chicken, and the flavors of fresh garlic, spicy chili and sweet paprika make for a pepper trifecta that brings a Continental flair to the meal. Serve with rice to savor every bit of the marinade, or dice leftovers for an interesting twist on chicken salad.  

Prep Instructions

  • Yield: 8 (4 oz.) servings                                         
  • Prep Time: 10 minutes 
  • Cooking Time: 20-25 minutes                                            
  • Total Time: 35 minutes  

Recipe Ingredients

  • 8 (4 oz.) chicken breasts
  • 1 tablespoon olive oil
  • 3/4 cup red bell pepper, chopped
  • 1 teaspoon garlic, minced
  • 1 1/2 teaspoons fresh thyme, minced
  • 1 tablespoon Italian parsley, chopped
  • 1 1/2 teaspoons lemon zest
  • 1/4 cup lemon juice
  • 1/4 teaspoon red crushed pepper
  • 1 teaspoon ground black pepper
  • 3/4 teaspoon paprika
  • 1/4 teaspoon kosher salt

Cooking Instructions

  1. Follow the prep technique next to each ingredient.  
  2. Preheat oven to 350˚F. Prepare pan with nonstick spray.  
  3. To make marinade, combine all ingredients in a food processor except the chicken and pulse to mince or to a chunky consistency. Marinate the chicken at least 3 hours before cooking. Place chicken on a prepared sheet pan using all the marinade. Bake for 20-25 minutes or until internal temperature reaches 165 degrees. 

Nutritional Data

Calories: 144.98
Fat: 3.91 g
Saturated Fat: 1.29 g
Cholesterol: 75.94 mg
Sodium: 137.99 mg
Carbohydrates: 1.82 g
Fiber: 0.70 g
Sugars: 0.62 g
Protein: 26.67 g
AdventHealth Press Simply Healthy
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