One of my sweet friends from work requested that I post a chicken recipe, and here it is, Greek Chicken with roasted peppers ! This chicken recipe is so simple to make and is a great take on lemon chicken, with a huge amount of flavor.

The peppers I used for this recipe came from a trip to the Moscow farmer’s market.

I couldn’t resist buying the purple peppers, the color was so vibrant.  Also, there’s that kale from last week’s post.

  

I have become obsessed with “mise en place”, a French term for getting all of your ingredients organized prior to cooking.  It makes life in the kitchen much less chaotic and you’re not scrambling through your fridge or cabinets looking for items or measuring ingredients when you should be stirring something constantly or making sure things don’t burn.

Here’s the mise en place for the marinade…

Whisk and cover the chicken and veggies separately.

Dinner time anyone? Every time I make this chicken Eric comments how good it is; greek chicken for the win!

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Greek Chicken + Roasted Peppers

Ingredients
1.5-2 lbs chicken breasts (about 4 breasts)
6 bell peppers
1/2 cup extra virgin olive oil + 1 tablespoon for pan
1/4 cup fresh lemon juice + more for squeezing over cooking chicken
8 garlic cloves, minced
2 teaspoons dried oregano leaves
2 teaspoons ground black pepper
1 and 1/2 teaspoons salt

Preparation
Place chicken in a gallon size resealable bag or air tight container for marinating.

De-seed and chop the bell peppers into bite size pieces, not too small though. Place peppers in a separate bag or container for marinating.

For the marinade: Combine the olive oil, lemon juice, minced garlic, oregano, black pepper and salt in a medium sized bowl and whisk to combine. Pour half of the marinade over the chicken and half over the peppers. Make sure both are entirely covered with marinade and seal containers. Marinate the chicken and peppers for a few hours in the refrigerator, the longer they marinate the more flavorful they will be. ( I think I marinated for about 5 hours this time around.)

Take the chicken and peppers out of the refrigerator and let stand for about 15 minutes before you’re ready to begin cooking to remove the chill.

Meanwhile, preheat oven to 400 degrees F.

Line a jelly roll pan with foil and spread peppers out onto it. Put in oven and bake for 25-30 minutes, turning them half way through.

Meanwhile preheat a large non stick skillet on medium-high heat. Add the chicken breasts and cook until golden brown on both side and done in the middle, about 4 minutes on each side depending on the thickness of the breasts. While chicken is cooking squeeze on additional lemon juice for added flavor.

Serve warm with pilaf or a salad. Leave a comment and let me know what you thought.

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This chicken is also great grilled, and an addition of other vegetables such as onions, zucchini or mushrooms are a great combination.