15 Feb Southwest Chicken
Prep Time | 20 minutes |
Cook Time | 40 - 45 minutes |
Servings |
|
Ingredients
- 1 Tbsp paprika
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 3/8 tsp Himalayan salt
- dash cayenne pepper
- 2 bell peppers red
- 1 purple topped turnip
- 2 Tbsp extra light olive oil
- 2 bonless skinless chicken breats
Ingredients
|
|
Instructions
- Preheat the oven to 350°F.
- In a small bowl, mix together the paprika, oregano, thyme, ¼ tsp salt, and cayenne pepper. Set aside.
- Remove the stem and seeds from the bell peppers. Cut them into ½ inch thick strips. Cut the strips into ½ inch long pieces. Put the peppers in a glass 9x13 baking dish.
- Peel the turnip, and cut it into ¼ inch thick slices. Cut the slices into 1 inch pieces. Add the turnip to the baking dish.
- Drizzle 1 Tbsp oil and 1/8 tsp salt over the veggies. Stir with a fork or toss with your hands until the veggies are evenly coated in oil.
- Cut each chicken breast into 5 or 6 pieces.
- Add 1 Tbsp oil to the spice mixture. Stir. Spread or rub the spice blend into the chicken. Make sure to season both sides.
- Transfer the chicken to the baking dish, placing the pieces evenly over the veggies. The baking dish will be full.
- Bake for 40 – 45 minutes or until chicken is tender and white all of the way through.
- Broil for 2 minutes. Turn the chicken pieces over and broil for another 2 minutes.
Recipe Notes
Notes:
Any color of bell pepper can be substituted. Adjust the amount of cayenne pepper to taste.
Serving Suggestions:
- Garnish with a slice of lime and cilantro.
- Serve with sautéed Swiss chard (ETP recipe).