red pepper and lemon baked chicken

4.7 of 5 (13)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 125.8
  • Total Fat: 1.5 g
  • Cholesterol: 41.2 mg
  • Sodium: 48.9 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 3.8 g
  • Protein: 17.8 g

View full nutritional breakdown of red pepper and lemon baked chicken calories by ingredient
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this is cheap to make, easy to make for one person or 10! so yummy! this is cheap to make, easy to make for one person or 10! so yummy!
Number of Servings: 1


    1 chicken breast, skinless and boneless
    half of a red pepper chopped fine
    1 lemon
    1 tbsp of dried oregano
    1 tsp black pepper (more or less, whatever you like)


1.Preheat oven to 425
2.Squeeze lemon juice into a small baking pan
3.Add red pepper to the pan, mix with a fork
4. Cut fat off your chicken breast and add to the
5. Turn chicken over a few times and put some of the chopped red peppers on top of the chicken along with the black pepper and oregano
6. Put in the oven for about 30 minutes
7. Make sure to turn the chicken at least once

Number of Servings: 1

Recipe submitted by SparkPeople user QLRLMB05.

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Member Ratings For This Recipe

  • Made this for a guest... it turned out great! I had to use one orange pepper and one red, but otherwise followed the recipe exactly. - 7/12/14

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  • Absolutely delicious! Made it for two and eyeballed ingredients. I was out of oregano so I used thyme. Loved the flavor..definitely a keeper. Thanks! - 2/27/12

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  • really good, but its better when pre cutting up the chicken before baking it. I also threw in a bit more oregano, so good.... oh and I added a bit of cheese to my own serving of it. a great keeper. - 4/24/11

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  • very good.. - 3/27/11

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  • I enjoyed this recipe, but limited the black pepper to about 1/8 of a teaspoon of pepper. I also baked it in the toaster oven. I served it beside whole wheat pasta with a little butter and garlic salt. - 7/2/10

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