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Tropical Roast Chicken with Peppers
Indulge in the flavors of the tropics with our tantalizing Tropical Roast Chicken with Peppers recipe. Succulent chicken breast halves are marinated in a zesty blend of rice vinegar, lime, and ginger, then roasted to perfection alongside vibrant slices of green, red, yellow, and orange peppers. The result is a mouthwatering dish that combines tender, juicy chicken with a burst of colorful, sweet, and tangy flavors. Prepare to transport your taste buds to a tropical paradise with every bite!
Serve this dish with steamed rice or quinoa to complement the flavors and soak up the delicious juices.
Garnish with fresh cilantro or parsley for an added burst of freshness.
This recipe is perfect for meal prep and can be enjoyed as a tasty lunch or dinner throughout the week.
Experiment with different types of peppers to add even more variety and color to the dish.
4 skinless, boneless chicken breast halves
¼ cup rice vinegar
Juice of 1 lime and 1 lemon
1 ½ tbsp ginger, minced
1 tbsp garlic, minced
½ tsp sweet paprika
Sea salt, to taste
1 tbsp olive oil
Olive oil spray
1 green pepper, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 orange pepper, sliced
Preheat your oven to 400°F (200°C).
In a bowl, combine the rice vinegar, lime juice, lemon juice, minced ginger, minced garlic, sweet paprika, and a pinch of sea salt. Mix well to make a marinade.
Place the chicken breast halves in a shallow dish and pour the marinade over them. Make sure the chicken is well coated. Allow the chicken to marinate for at least 30 minutes, or you can refrigerate it for a few hours to enhance the flavors.
Heat olive oil in an oven-safe skillet or pan over medium-high heat.
Remove the chicken from the marinade, letting any excess liquid drip off, and place the chicken breasts in the hot skillet. Sear the chicken for about 2 minutes on each side until they turn golden brown.
Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add a little olive oil spray and place the sliced peppers. Cook the peppers for about 5-6 minutes until they become slightly tender.
Push the peppers to the sides of the skillet, creating a space in the middle. Place the seared chicken breasts back in the skillet, nestled among the peppers.
Transfer the skillet to the preheated oven and roast for about 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Once cooked, remove the skillet from the oven and let the chicken rest for a few minutes.
Serve the Tropical Roast Chicken with Peppers on a plate, with the chicken breasts topped with the roasted peppers. You can garnish it with some fresh herbs like cilantro or parsley if desired.
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