Chicken with small sweet peppers in the oven

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 377, total fat 20 G., saturated fats 7 G., proteins 42 G., carbohydrates 4 G., fiber 1 G., cholesterol 151 mg, sodium 590 mg, sugar 3 G.

Charming, colorful peppers are tossed with brown butter and pecorino cheese and served alongside grilled chicken breast. This recipe features grilling of both the peppers and the chicken, so the entire preparation takes no more than 20 minutes. Perfect for a quick, delicious, and healthy midweek dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons unsalted butter
220 g small sweet peppers, stems removed
1/3 cup finely grated Pecorino Romano cheese, plus extra for serving
1 teaspoon freshly squeezed lemon juice
A pinch of crushed red pepper flakes
8 thin slices chicken breast, about 700 g
2 tbsp extra-virgin olive oil + extra for frying

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, sweet pepper, Pecorino Romano cheese, lemon juice, red pepper flakes

Cooking the dish according to the recipe:

Preheat oven to grill mode, positioning the rack approximately 10 cm from the heating element.
In a small skillet over medium heat, melt the butter, swirling occasionally, until light brown spots begin to form and a nutty aroma begins to emerge, about 5 minutes. Pour immediately into a large bowl, scraping up any brown bits from the bottom of the pan.

Place the peppers in a single layer on a baking sheet. Grill, shaking the sheet occasionally, until lightly charred and just beginning to soften, 3 to 5 minutes. Transfer to a bowl with the brown butter. Add the pecorino cheese, lemon juice, pepper flakes, a pinch of salt, and some freshly ground black pepper and toss lightly.
Spray a second baking sheet with oil. Place the chicken cutlets in a single layer. Season both sides with salt and black pepper. Drizzle with olive oil. Grill until cooked through, 3-4 minutes. Divide the chicken and peppers among four plates and serve, sprinkled with pecorino cheese.

Categories:

recipe / Calorie content of prepared meals / Oven / Summer dishes / Main courses / Vegetables and mushrooms / Bird / Food Network - recipes