Spicy Garlic Chicken Topped with Peppers and Onions

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I set out today to try a new recipe, but once I realized I didn’t have all the ingredients in the house, I decided to adapt it. My inspiration for this chicken came from Tapatio Marinated Chicken.

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I sliced up half a small onion, 2 mini red sweet peppers, and 1 mini orange sweet pepper.

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I then mixed together the marinade, which consists of 3 Tablespoons olive oil, 1 Tablespoon Sriracha, 2 teaspoons minced garlic, 1 teaspoon Mrs. Dash salt free fiesta lime seasoning, and 1 teaspoon dried cilantro.

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I took a larch sheet of heavy duty aluminum foil and folded it in half. I then laid it back flat, and sprayed Pam on the whole thing.

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I placed the chicken on the tin foil, and then covered each side of the chicken breasts with the marinade.

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Since I had some marinade left, I topped the chicken with the peppers and onions, and then poured the rest of the marinade over the vegetables.

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I folded the tin foil back over the chicken, making sure to prevent the top from touching any of the food. I closed all the edges, and cooked the chicken at 400 for 20 minutes. If you are using a thicker chicken breast, you may want to increase this time.

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Once I pulled the chicken out of the oven, I let it sit for 5 minutes. Then, carefully, I opened the tin foil packet, and voila!

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I served each chicken breast, along with peppers and onions, on top of a brown rice medley. Delicious, easy clean up, and a better for you option for chicken!

Spicy Garlic Chicken Topped with Peppers and Onions

Servings: 3

  • 1/2 pound thin sliced boneless skinless chicken breasts (could use thicker breasts or more chicken, just make sure to use more marinade and vegetables!)
  • 1/2 small onion
  • 2 mini sweet red peppers
  • 1 mini sweet orange pepper
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon Sriracha
  • 2 teaspoons minced garlic
  • 1 teaspoon Mrs. Dash salt free fiesta lime seasoning
  • 1 teaspoon dried cilantro
  • 1 large sheet tin foil
  • Pam non stick spray
  1. Slice 1/2 onion and peppers. Cut the peppers into rings, removing any ribs and seeds.
  2. Mix together oil, Sriracha, garlic, fiesta lime seasoning, and cilantro.
  3. Fold tin foil in half, so it will have a crease. Lay back flat, spray whole sheet with Pam.
  4. Place chicken on tin foil, cover both sides with marinade. Top with peppers and onion, pour any leftover marinade across vegetables.
  5. Bake chicken for 20 minutes at 400. If using thicker chicken breasts, make sure to cook the chicken longer.
  6. Remove chicken from oven, let rest for 5 minutes before opening.
  7. Use caution when opening packet, as the steam will be very hot!
  8. Serve on top of brown rice or any side you like.
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