Even though I usually find my recipes online, there is something to be said for flipping through a cookbook for inspiration. I’ve been starting to make my way through the Cooking Light cookbook my husband bought for me back in May and this recipe was a total winner. (And can be found here.)
This sauce was a nice twist on lemon pepper chicken, a favorite in our house. It had a little zip to it! The really nice thing about it was that it was easy enough for a weeknight dinner or nice enough to pull off for company.
Lemony Spanish Pepper Chicken
- 2 large boneless, skinless chicken breasts, filleted
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- Cooking spray
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 medium lemon, rind grated and juiced
- 1/2 cup chicken broth
- 2 tablespoons ketchup
Sprinkle the chicken with oregano, salt, black pepper, and paprika. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and saute 3 minutes or until lightly browned. Turn chicken over; top with bell peppers, rind, and juice. Cover, reduce heat, and simmer for 30 minutes or until chicken is done. Remove chicken from pan. Combine broth and ketchup in a small bowl. Stir ketchup mixture into pan; bring to a boil. Serve pepper mixture with chicken.