Chicken with Fire Roasted Peppers
I’m always trying to come up with simple weeknight dinners. Having all five kids in school has been great, they are thriving and I love seeing them make friends and hearing them rave about their teachers. But it has definitely made for more chaotic evenings. I try to prep as much dinner as I can before they get home, but sometimes I am too busy during the day to have a lot of time to set aside for food prep. And, let’s be honest–a lot of times, I just forget to think about it until 4:00 in the afternoon.
Chicken breasts can often dry out, but this chicken with fire roasted peppers was moist and juicy, and packed full of flavor! All of my kids loved it, and it tasted even better as leftovers the next day!
| Servings |
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- 2 lbs boneless skinless chicken breasts
- 1/4 cup avocado oil
- 2 tsp paprika
- salt and pepper to taste
- 2 red bell peppers fire-roasted or 1 12 oz jar fire roasted red peppers
- 1 cup shredded cheese optional-remove to make Paleo/Whole30 compliant
Ingredients
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- Preheat oven to 350 degrees.
- Heat oil in a cast-iron or oven-safe skillet over medium heat.
- Sprinkle chicken breasts on both sides with paprika, salt & pepper, then place into heated skillet.
- Brown one side (about 2-3 minutes), then flip over and layer peppers over the chicken.
- Let the second side brown, then remove from heat, sprinkle with cheese (if desired) and place in oven for 20-25 minutes, until cooked through.
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Sammie says
This dish looks wonderfully moist and tasty. I imagine eating this with salad and fresh homemade crunchy bread, perfect for mopping up all the delicious juices. Fab recipe. Thank you for sharing. Sammie