Best 5 Citrus Chicken With Peppers Recipes
**Tantalize your taste buds with a culinary journey into the vibrant flavors of Citrus Chicken with Peppers, a dish that bursts with freshness and zest. Embark on a delectable adventure as we explore three tantalizing recipes that showcase this delightful dish.**
**The first recipe takes you on a classic culinary voyage, featuring tender chicken breasts marinated in a zesty blend of citrus juices, garlic, and herbs, then pan-seared to perfection. Accompanied by a vibrant medley of sautéed bell peppers and onions, this dish is a symphony of flavors that will leave you craving more.**
**For those seeking a more adventurous palate, the second recipe introduces a tantalizing tang with the addition of a spicy chili sauce to the marinade. The chicken takes on a fiery persona, complemented by the sweetness of the peppers and the aromatic allure of fresh cilantro. Prepare to ignite your senses with this irresistible creation.**
**The third recipe unveils a delightful twist with the incorporation of a creamy citrus sauce. Tangy orange and lemon juices blend seamlessly with a velvety sauce, enveloping the tender chicken and peppers in a harmonious embrace. This dish promises a luscious and satisfying experience that will transport you to a culinary paradise.**
**As you embark on this culinary expedition, savor the explosion of flavors in each recipe, tailored to suit diverse taste preferences. Whether you crave a classic rendition, a spicy kick, or a creamy indulgence, Citrus Chicken with Peppers offers a delectable escapade that will leave you utterly captivated.**
CITRUS CHICKEN WITH PEPPERS
Orange and lime juices add a burst of fresh flavor to a 30-minute chicken main dish.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 14
Steps:
- Cook rice in 2 cups water as directed on package.
- Meanwhile, place chicken breast halves in large skillet. Arrange bell pepper strips around chicken. In small bowl, combine orange juice, lime juice, honey, paprika, salt and pepper; mix well.
- Pour orange juice mixture over chicken and bell peppers. Bring to a boil. Reduce heat; cover and simmer 10 to 12 minutes or until chicken is fork-tender and juices run clear. With slotted spoon, remove chicken from skillet; place on serving platter and cover to keep warm.
- In small bowl, blend cornstarch and 2 tablespoons water until smooth. Stir into hot liquid in skillet. Cook over medium heat until mixture boils and thickens, stirring constantly. Spoon sauce over chicken; sprinkle with cilantro. Serve with rice.
Nutrition Facts : Calories 430, Carbohydrate 64 g, Cholesterol 75 mg, Fat 1/2, Fiber 1 g, Protein 32 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 14 g
CITRUS CHICKEN WITH PEPPERS
"This dish is so attractive and healthy. I tried a similar recipe, but the addition of citrus and honey makes it so much better." Mary Wilhelm - Sparta, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Prepare rice according to package directions. Meanwhile, in a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm., In the same skillet, saute peppers until tender. In a small bowl, combine the cornstarch, orange juice, water and lime juice until smooth; stir in the honey, salt, paprika and pepper. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Return chicken to the pan; heat through. Serve with rice. Sprinkle with basil if desired.
Nutrition Facts : Calories 330 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 206mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
LEMON CHICKEN WITH SHISHITO PEPPERS
Shishito, small Japanese peppers, are usually mild, but beware: One in every dozen or so is super spicy!
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Working in batches, cook the chicken until browned and cooked through, about 3 minutes per side. Transfer to a rimmed baking sheet; keep warm in the oven.
- Wipe out the skillet and heat the remaining 2 tablespoons olive oil over high heat. Add the shishito peppers and cook, tossing, until browned in spots, 3 minutes. Remove to a plate with a slotted spoon.
- Add the garlic and lemon slices to the skillet and cook, stirring occasionally, without flipping the lemons, until they start browning, 2 minutes. Flip the lemons and cook until soft and golden, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of pepper.
- Reduce the heat to medium; add the lemon juice and wine and cook until reduced by half, 3 minutes. Add the broth; cook until slightly reduced, 5 to 6 minutes. Remove from the heat; stir in the butter until the sauce thickens. Add the parsley; season with salt and pepper. Serve the chicken with the shishitos and rice; top with the sauce.
Nutrition Facts : Calories 520 calorie, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 115 milligrams, Sodium 280 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 44 grams, Sugar 1 grams
LEMON CHICKEN AND PEPPERS
Store-bought packages of lemon-pepper chicken breasts speed assembly of this main dish. From Evansville, Indiana, Gertrudis Miller writes, "I usually prepare this when I want a fast meal that tastes good."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Sprinkle chicken with paprika and thyme. In a large nonstick skillet, cook chicken in butter for 4-6 minutes on each side or until chicken juices run clear; drain and set aside. Saute peppers for 3-4 minutes or until tender. Return chicken to the pan; heat through.
Nutrition Facts : Calories 207 calories, Fat 7g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 1157mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.
ROAST CHICKEN WITH BELL PEPPERS, LEMON, AND THYME
How to pull off a weeknight roast chicken: Set it over a bed of peppers for a two-for-one deal.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Chicken Bell Pepper Thyme Lemon Chile Pepper Wheat/Gluten-Free One-Pot Meal
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a rack in middle of oven; preheat to 425°F. Heat a large ovenproof skillet, preferably cast iron, over medium-high. Cook bell peppers in skillet, turning every minute or two, until blistered in several spots, about 5 minutes. (You aren't trying to cook them, just get some color on them.) Transfer bell peppers to a cutting board and let cool slightly; reserve skillet. Stand a pepper upright and slice off sides, working your way around stem in 3 or 4 cuts. Pull out ribs and seeds; discard along with stems. Repeat with remaining peppers.
- Return peppers to skillet and add shallot, chile, and 3 thyme sprigs. Season generously with salt and black pepper and drizzle 1/4 cup oil over. Season chicken all over with salt and black pepper and set on top of peppers. Place a lemon half and remaining 2 thyme sprigs in chicken cavity and rub skin all over with remaining 1 Tbsp. oil. Roast in oven until skin is golden brown and crisp all over and an instant-read thermometer inserted into the thickest part of breast registers 160°F, 60-80 minutes. Remove from oven (be careful; handle is hot!) and let rest 15 minutes before transferring chicken to a cutting board and carving.
- Just before serving, squeeze remaining lemon half over chicken and bell peppers.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
- Choose Fresh Ingredients: Using fresh, high-quality ingredients will make a big difference in the taste of your dish. Look for brightly colored and firm vegetables, and choose chicken that is free of any blemishes.
- Don't Overcook the Chicken: Chicken can easily become dry and tough if it is overcooked. Cook it until it reaches an internal temperature of 165°F (74°C), then remove it from the heat and let it rest for a few minutes before slicing.
- Use a Variety of Peppers: This recipe calls for a mix of bell peppers and chili peppers, but you can adjust the types and quantities of peppers to suit your own taste preferences. For a milder dish, use more bell peppers and fewer chili peppers. For a spicier dish, use more chili peppers and fewer bell peppers.
- Garnish with Fresh Herbs: Before serving, garnish your dish with fresh herbs such as cilantro, parsley, or basil. This will add a pop of color and flavor to the dish.
Conclusion:
This citrus chicken with peppers is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of citrus, peppers, and chicken creates a flavorful and satisfying dish that is sure to please everyone at the table. Serve it with rice, quinoa, or your favorite side dish for a complete meal.
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