Description
This Spicy Red Pepper Lemon Chicken features tender boneless chicken breasts marinated in a vibrant blend of olive oil, red wine vinegar, garlic, and a fiery mix of cayenne, chili powder, and paprika. Roasted with colorful bell peppers, onions, and fresh tomatoes, this dish offers a perfect balance of heat and citrus, enhanced by garnishes of jalapeño, lemon slices, and cilantro. Ideal for a flavorful weeknight dinner that’s both hearty and healthy.
Ingredients
Scale
Marinade Ingredients
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon ginger paste
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- 1 tablespoon lemon juice
- 2 teaspoons chili flakes
Cooking Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine or red wine vinegar
- 2 lbs (3-4) boneless, skinless chicken breast
- 1/2 red onion, thinly sliced
- 1 small red bell pepper, sliced thin
- 1 small green bell pepper, sliced thin
- 1 small orange bell pepper, sliced thin
- 2 roma tomatoes, diced
- Salt and pepper, to taste
Garnishes
- Jalapeño slices
- Lemon slices
- Fresh cilantro
Instructions
- Prepare the marinade: In a large bowl or ziplock bag, combine the chicken with extra virgin olive oil, red wine vinegar, minced garlic, ginger paste, coarse salt, ground black pepper, cayenne pepper, chili powder, paprika, dried oregano, lemon juice, and chili flakes. Mix well to ensure the chicken is well coated. Chill in the refrigerator for 1 hour to allow flavors to penetrate.
- Sear the chicken: Preheat your oven to 400˚F (200˚C). Heat 2 tablespoons of olive oil in a large oven-safe skillet or braiser over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and sear for 3-4 minutes per side until golden brown. Remove the chicken from the pan and set aside.
- Deglaze the pan: Pour in red wine or red wine vinegar into the hot pan and scrape the browned bits from the bottom using a wooden spoon. This adds layers of flavor to your dish.
- Sauté the vegetables: Add the remaining tablespoon of olive oil to the pan. Toss in the sliced red onion, red, green, and orange bell peppers, diced roma tomatoes, and a pinch of salt and pepper. Cook for 4-5 minutes until the vegetables soften but still maintain some crispness.
- Bake to finish: Nestle the seared chicken on top of the cooked veggies in the pan. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165˚F (74˚C).
- Garnish and serve: Remove the skillet from the oven, then top the chicken and vegetables with fresh jalapeño slices, lemon slices, and chopped cilantro. Serve hot and enjoy the bright, spicy flavors.
Notes
- For extra heat, add more cayenne pepper or chili flakes to the marinade.
- Use a meat thermometer to ensure chicken is fully cooked and safe to eat.
- You can substitute chicken thighs for a juicier variation.
- If you don’t have red wine vinegar, apple cider vinegar can be used as an alternative.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Serve with rice, quinoa, or crusty bread to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Marinating, Searing, Baking
- Cuisine: American with Mediterranean influences
Nutrition
- Serving Size: 1 serving (approx. 6 oz chicken with vegetables)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 85mg
Keywords: Spicy chicken recipe, red pepper chicken, lemon chicken, healthy chicken dinner, baked chicken, gluten free chicken
