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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 471.5
  • Total Fat: 12.8 g
  • Cholesterol: 136.9 mg
  • Sodium: 163.6 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 4.3 g
  • Protein: 58.2 g

View full nutritional breakdown of Lemon & Pepper Chicken with Red Potatoes calories by ingredient
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Lemon & Pepper Chicken with Red Potatoes

Submitted by: FLUFFYWONKENOBE
Lemon & Pepper Chicken with Red Potatoes

Introduction

I combined 2 recipes contributed by Sparkpeople members (Seasoned Red Potatoes by Ericasimps & Red Pepper & Lemon baked Chicken by QLRLMB05) to make this dish. I used red, green & yellow bell peppers. This dish has a very tangy, meditteranean flavor - wonderful! Thanks to ericasimps & QLRLMB05 for the original recipes! I combined 2 recipes contributed by Sparkpeople members (Seasoned Red Potatoes by Ericasimps & Red Pepper & Lemon baked Chicken by QLRLMB05) to make this dish. I used red, green & yellow bell peppers. This dish has a very tangy, meditteranean flavor - wonderful! Thanks to ericasimps & QLRLMB05 for the original recipes!
Number of Servings: 3

Ingredients

    3 boneless, skinless chicken breasts
    6 small red potatoes
    1 red bell pepper
    1 green bell pepper
    1 yellow bell pepper
    juice of 3 lemons (9 tbsp. RealLemon juice concentrate)
    2 tbsp extra light olive oil
    1 tsp. ground oregano
    1 tsp. black pepper

Directions

1. Pour lemon juice in a medium baking dish.
2. Dice bell peppers, mix with lemon juice.
3. Place chicken breasts in baking dish, coat with lemon juice & peppers.
4. Peel a strip of skin from red potatoes, place in medium bowl.
5. Pour olive oil over potatoes, season with small amount of oregano & black pepper, stir well to coat.
6. Add potatoes to baking dish, coating with lemon juice and bell peppers.
7. Sprinkle remaining oregano & pepper over chicken breasts.
8. Bake in 375 oven for 30 - 40 minutes, basting meat & potatoes with juice occasionally, until chicken is cooked through.

Number of Servings: 3

Recipe submitted by SparkPeople user FLUFFYWONKENOBE.






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Member Ratings For This Recipe


  • Good
    1 of 1 people found this review helpful
    We liked the tangy flavor of this dish. It took longer than 40 minutes to cook though -- the chicken and potatoes weren't done at the end of that time. If I make it again, I think I will cube the potatoes and cook for 50 minutes. - 1/31/08

    Reply from FLUFFYWONKENOBE (7/28/08)
    thanks for the comment - did you try it your way yet? If so, how did it turn out?


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  • great! - 9/20/11

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  • The potatoes and peppers were wonderful, but the chicken was a litte bland. If I make it again, I will have to make more of the lemon 'broth' I think. - 10/20/10

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  • This recipe was easy to make and very yummy. Will definitely be making this again. - 1/31/10

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