Name: Baked Chicken and Peppers
Total time: 35 min
Yield: 4 servings
Ingredients: 3 lb chicken breasts or thighs, boneless, skinless; 1 clove garlic, grated; 1/2 tsp salt; 1/2 tsp black pepper, ground; 1 medium onion, finely chopped; 10 brown or 2 portobellos mushrooms, chopped; 2 large bell peppers, chopped; 1 tbsp oil; 1 cup sharp cheese, shredded; 3 tbsp parsley, finely chopped

Estimate, per serving

Cal: 382
Protein: 54g
Carbs: 6g
Fat: 15g
Sodium: 578mg
Fiber: 1g

Ingredients

chicken breasts or thighsboneless, skinless: 4 1/2 lb2 1/4 lb
garlicgrated: 2 clove
salt: 3/4 tsp
black pepperground: 3/4 tsp
onionfinely chopped: 2 medium
mushroomschopped: 15 brown or 2 portobellos
bell pepperschopped: 3 large
oil: 1 1/2 tbsp
sharp cheeseshredded: 1 1/2 cup1 1/2 cup
parsleyfinely chopped: 4 1/2 tbsp

Method

01Preheat oven to 425°F. If using breasts, cut in half lengthwise.
02In a large baking dish, combine chicken, garlic, salt, and pepper. Mix to coat evenly, spread in a single layer, cover, and bake 20-25 minutes until pale with clear juices.23 min
03While chicken bakes, heat oil in a large skillet over medium heat. Sauté onion for a few minutes, stirring occasionally.5 min
04Add mushrooms and sauté for a few minutes, stirring occasionally.
05Add bell peppers and sauté for 5 minutes, stirring.5 min
06Remove chicken from oven and turn broiler to high. Separate chicken pieces slightly, top each with vegetable mixture and cheese.
07Broil for 5 minutes until cheese is melted.5 min
08Garnish with parsley if desired. Serve hot with pan juices.

Fits

Gluten-free