15 Feb Southwest Chicken
Posted at 21:06h
40 - 45 minutes
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.
Any color of bell pepper can be substituted. Adjust the amount of cayenne pepper to taste.
- Garnish with a slice of lime and cilantro.
- Serve with sautéed Swiss chard (ETP recipe).
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