dinner recipe · #00884
Lemon Paprika Chicken Breast with Red Bell Pepper
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 64 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 10
Prep12 min
Cook22 min
Inactive30 min
Total64 min
Ingredients
- 1½ lbChicken Breast
- 12 ozRed Bell Pepper
- 8 ozYellow Onion
- 2 tbspOlive Oil
- 2 tbspLemon Juice
- 3 clovesGarlic
- 1 tspPaprika
- 1 tbspParsley
- ¾ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Mince the Garlic. Mix it with the Olive Oil, Lemon Juice, Paprika, Parsley, Table Salt, and Black Pepper; coat the Chicken Breast and marinate it in the refrigerator for 30 minutes.
- Heat the oven to 425°F (218°C). Cut the Red Bell Pepper and Yellow Onion into bite-size pieces. Keep the raw Chicken Breast and raw juices away from ready to eat foods, utensils, and surfaces.
- Arrange the Chicken Breast, Red Bell Pepper, and Yellow Onion on a sheet pan and roast until the thickest part of the Chicken Breast reaches at least 165°F (73.9°C), about 18 to 22 minutes.
- Move the cooked Chicken Breast, Red Bell Pepper, and Yellow Onion to a clean platter and serve hot.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 37 g
- Carbohydrates
- 12.3 g
- Fat
- 22.7 g
- Fiber
- 2.4 g
- Sodium
- 545.3 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.