Spicy Chicken with Carsmelized Onions and Red Pepper

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 321.4
  • Total Fat: 12.0 g
  • Cholesterol: 65.7 mg
  • Sodium: 174.3 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 6.8 g
  • Protein: 30.9 g

View full nutritional breakdown of Spicy Chicken with Carsmelized Onions and Red Pepper calories by ingredient
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Introduction

I think I found this on Cooking Light. I tweaked it a bit . . . switched pine nuts for sliced almonds, more garlic . . . The chicken itself was AMAZING. The onions and peppers were great over rice with it. I think I found this on Cooking Light. I tweaked it a bit . . . switched pine nuts for sliced almonds, more garlic . . . The chicken itself was AMAZING. The onions and peppers were great over rice with it.
Number of Servings: 2

Ingredients

    1 tablespoon olive oil
    1 teaspoon ground coriander
    1 teaspoon chili powder
    1/2 teaspoon salt
    1 tablespoon garlic powder
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground red pepper
    2 (4-ounce) skinned, boned chicken breast halves
    2 cups sliced Vidalia or other sweet onion
    2 red bell peppers, each cut into 4 wedges
    2 tablespoons sliced almonds
    1 tablespoon balsamic vinegar

Directions

Preheat oven to 450°.

Combine the first 7 ingredients in a small bowl.

Rub both sides of chicken with spice mixture.

Arrange onion and bell peppers in a 13 x 9-inch baking dish, and top with chicken. Bake at 450° for 20 minutes.
Reduce oven temperature to 375° (do not remove chicken from oven), and bake an additional 15 minutes or until chicken is done.

Remove chicken from dish, and keep warm.

Remove onion mixture from dish, and chop.

Combine onion mixture, nuts, and vinegar. Serve with chicken over rice.


Number of Servings: 2

Recipe submitted by SparkPeople user MYSHARONANY.

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