Chicken Breasts with Roasted Peppers & Greens

Fresh basil, capers, and olives give this chicken recipe the zesty fresh flavors of Mediterranean cooking. For a colorful presentation, the chicken breasts are served on a bed of fresh greens and roasted peppers and onions.

Chicken Breasts with Roasted Peppers & Greens
Servings: 4 Prep 15 mins Cook 15 mins to 18 mins Broil 10 mins

Ingredients

  • 2 sweet red peppers, seeded and cut into 1/2-inch strips
  • 1 yellow pepper, seeded and cut into 1/2-inch strips
  • 1 red onion, cut into 1/2-inch slices
  • 2 tablespoons plus 1 teaspoon olive oil
  • 1/4 cup capers, rinsed and chopped
  • 1/3 cup finely chopped pitted kalamata olives
  • 3 tablespoons red wine vinegar
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon parsley, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 boneless, skinless chicken breasts (1-1/2 pounds total)
  • 4 cups mixed baby greens

Make It

1. Heat broiler.

2. In a bowl, toss peppers and onion with 1 tablespoon of the olive oil. Coat broiler pan with nonstick cooking spray; broil peppers and onion for 10 minutes or until lightly charred, stirring every 3 minutes.

3. Remove from oven and place peppers and onions in a medium-size nonstick skillet over medium heat. Add capers, 1 tablespoon of the chopped olives, red wine vinegar and 1 teaspoon of the olive oil. Heat 1 to 2 minutes, remove and stir in basil, parsley, 1/4 teaspoon each of the salt and pepper. Place in a bowl and set aside.

4. Sprinkle chicken with remaining 1/4 teaspoon salt and pepper.

5. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken; cook 7 to 8 minutes per side or until browned and internal temperature of chicken registers 160 degrees F on an instant-read thermometer.

6. Remove chicken from skillet and cool for 5 minutes. Spread each breast with a heaping tablespoon of remaining chopped olives. Slice chicken across the grain into 1/2-inch slices; set aside.

7. To serve, place 1 cup greens on a plate and top with the pepper mixture. Place a sliced chicken breast on top and drizzle any remaining juice from the pepper mixture over it.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 387, Fat, total (g): 15, chol. (mg): 99, sat. fat (g): 2, carb. (g): 20, fiber (g): 6, pro. (g): 43, sodium (mg): 1018, Percent Daily Values are based on a 2,000 calorie diet.

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