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.

Yield: 8 servings (serving size: about 3 ounces chicken and about 1/3 cup peppers)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 155
  • Calories from fat: 22%
  • Fat: 3.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 23.1g
  • Carbohydrate: 6.8g
  • Fiber: 1.8g
  • Cholesterol: 56mg
  • Iron: 1.2mg
  • Sodium: 508mg
  • Calcium: 28mg

Ingredients

  • Chicken:
  • 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
  • Peppers:
  • 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

Preparation

  1. 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.
  2. Prepare grill.
  3. 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.
  4. 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.
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