Spicy Chicken Breasts with Caramelized Onion-Red Pepper Relish



4 servings (serving size: 1 chicken breast half and about 1/2 cup relish)

Recipe from

Cooking Light

Nutritional Information

Calories 212
Caloriesfromfat 26 %
Fat 6.1 g
Satfat 1.1 g
Monofat 2.6 g
Polyfat 1.7 g
Protein 28.9 g
Carbohydrate 11.1 g
Fiber 2.7 g
Cholesterol 66 mg
Iron 2.2 mg
Sodium 377 mg
Calcium 45 mg


1 1/2 teaspoons olive oil
1 teaspoon ground coriander
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
4 (4-ounce) skinned, boned chicken breast halves
2 cups sliced Vidalia or other sweet onion
2 red bell peppers, each cut into 4 wedges
1/4 cup chopped fresh basil
2 tablespoons pine nuts, toasted
1 tablespoon balsamic vinegar


Preheat oven to 450°.

Combine the first 7 ingredients in a small bowl. Rub both sides of chicken with spice mixture. Arrange onion and bell peppers in a 13 x 9-inch baking dish, and top with chicken. Bake at 450° for 20 minutes. Reduce oven temperature to 375° (do not remove chicken from oven), and bake an additional 15 minutes or until chicken is done. Remove chicken from dish, and keep warm. Remove onion mixture from dish, and chop. Combine onion mixture, basil, nuts, and vinegar. Serve with chicken.


Robin Vittetta-Miller,

Cooking Light

May 2000
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