Spicy Grilled Chicken over Sweet Peppers

Make the pepper salad, omitting the basil so it doesn't darken and wilt, up to two days in advance. Add basil right before serving.


8 servings (serving size: about 3 ounces chicken and about 1/3 cup peppers)

Recipe from

Cooking Light

Nutritional Information

Calories 155
Caloriesfromfat 22 %
Fat 3.8 g
Satfat 0.7 g
Monofat 2.1 g
Polyfat 0.6 g
Protein 23.1 g
Carbohydrate 6.8 g
Fiber 1.8 g
Cholesterol 56 mg
Iron 1.2 mg
Sodium 508 mg
Calcium 28 mg


2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1 teaspoon fennel seeds, coarsely crushed
1 teaspoon extravirgin olive oil
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
6 (6-ounce) skinless, boneless chicken breast halves
3 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
2 red bell peppers
2 yellow bell peppers
2 orange bell peppers
1 tablespoon chopped fresh basil
3 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, thinly sliced


To prepare chicken, combine the first 7 ingredients in a large zip-top plastic bag. Add chicken; seal. Marinate in the refrigerator 8 hours or overnight, turning bag occasionally. Add 3 tablespoons juice to chicken mixture; shake well. Marinate in refrigerator 20 minutes.

Prepare grill.

Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon black pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Cool slightly; cut chicken crosswise into thin slices. Set aside.

To prepare peppers, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a work surface; flatten with hand. Grill, skin sides down, 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips. Combine peppers, basil, and remaining ingredients in a bowl. Arrange pepper mixture on a platter; top with chicken.