Best 3 Roasted Chicken Bell Pepper And Onion Salad Recipes

Craving a flavorful and healthy meal? Look no further than this delectable Roasted Chicken, Bell Pepper, and Onion Salad. This dish tantalizes your taste buds with succulent roasted chicken and crisp bell peppers and onions. Not only is it packed with flavor, but this recipe offers a trio of variations to suit any palate. Choose from a tangy Lemon-Herb Dressing, a creamy Avocado Dressing, or a zesty Salsa Dressing. The zesty Lemon-Herb Dressing adds a refreshing touch, while the creamy Avocado Dressing brings a smooth, rich flavor. If you prefer a spicy kick, the Salsa Dressing is sure to satisfy your craving. Whether you're a seasoned chef or a beginner in the kitchen, this versatile dish is easy to prepare and perfect for any occasion. Join us on this culinary journey as we explore the tantalizing flavors and simple steps to create this Roasted Chicken, Bell Pepper, and Onion Salad with three delectable dressing options.

Check out the recipes below so you can choose the best recipe for yourself!

SHEET PAN ROASTED CHICKEN BREAST WITH PEPPERS AND ONION

Sheet Pan Roasted Chicken Breast with Peppers and Onion image

Sheet Pan Roasted Chicken Breast with Peppers and Onion is easy, simple, and perfect for a busy weeknight.

Provided by Gemma

Categories Dinner Lunch

Number Of Ingredients 11

Ingredients

1 1/2 pounds boneless skinless chicken breast (sliced into long thin strips about 1/2-inch wide (or buy pre-cut chicken breast strips)
1 large red bell pepper (sliced into long thin strips about 1/2-inch wide)
1 large orange bell pepper (sliced into long thin strips about 1/2-inch wide)
1 large yellow pepper (sliced into long thin strips about 1/2-inch wide)
1 large red onion sliced into thick chunky sections (about 1-inch wide)
4 tablespoons Noubess Lemon Infused Olive Oil
1 teaspoon Smoked Paprika or regular paprika
2 tablespoons Noubess Poultry Seasoning (no-salt)
¾ teaspoon turmeric powder
¼ Cayenne pepper (optional)
1 teaspoon kosher salt (or to taste (optional - if you are on a no-salt diet))

Steps:

Preheat the oven to 425F, line the sheet pan with foil for easier cleanup if desired, and add the chicken, peppers, and onions.
Prepare the seasoning blend by missing all the spices except the oil.
Divide the seasoning blend in half and the oil in half.
Season the chicken by adding half of the seasoning and half of the oil. Season the vegetables with the remaining seasoning and oil.
Mix both seasoned chicken and seasoned vegetables together and spread over the sheet pan.
Bake for about 20 to 25 minutes. Midway through cooking, stir the ingredients and rotate the pan to ensure even cooking.
Remove the oven and serve immediately with bread, tortillas, wrap, tacos, or even rice or pasta.

Nutrition Facts : Calories 234 kcal, Carbohydrate 9 g, Protein 37 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 109 mg, Sodium 783 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

ROASTED CHICKEN TENDERS WITH PEPPERS & ONIONS

Roasted Chicken Tenders with Peppers & Onions image

Call this one an update of that favorite combo, sausage and peppers. Our healthy version can be served over rice or on a roll with a little shredded cheese for a new take on a Philly cheese steak sandwich.

Provided by EatingWell Test Kitchen

Categories Healthy Chicken Tenders Recipes

Time 45m

Number Of Ingredients 10

Ingredients

½ teaspoon freshly grated lemon zest
3 tablespoons lemon juice
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh oregano, or 1 teaspoon dried
2 tablespoons finely chopped pickled jalapeno peppers
2 tablespoons extra-virgin olive oil
½ teaspoon salt
1 pound chicken tenders
1 red, yellow or orange bell pepper, seeded and thinly sliced
½ medium onion, thinly sliced

Steps:

Preheat oven to 425 degrees F. Whisk lemon zest, lemon juice, garlic, oregano, jalapenos, oil and salt in a 9-by-13-inch glass baking dish. Add tenders, bell pepper and onion; toss to coat. Spread the mixture out evenly; cover with foil. Bake until the chicken is cooked through and no longer pink in the middle, 25 to 30 minutes.

Nutrition Facts : Calories 210.9 calories, Carbohydrate 5.7 g, Cholesterol 62.7 mg, Fat 9.8 g, Fiber 1 g, Protein 23.7 g, SaturatedFat 1.8 g, Sodium 359.8 mg, Sugar 2.3 g

SWEET BELL PEPPER AND ONION SALAD

Sweet Bell Pepper and Onion Salad image

Provided by Mona Talbott

Categories Salad Side Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy High Fiber Dinner Lunch Bell Pepper Spring Summer Healthy Low Cholesterol Raw Bon Appétit Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds orange or yellow bell peppers (about 4) or sweet orange peppers (about 6), thinly sliced into rings
1 small torpedo or red onion, thinly sliced into rings
2 tablespoons Sherry vinegar or red wine vinegar
Kosher salt, freshly ground pepper
1/4 cup coarsely chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh mint
2 tablespoons olive oil

Steps:

Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.
Let sit until bell peppers are slightly softened, 10-20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.

Tips:

For a crispy skin on the chicken, make sure to pat it dry before roasting and rub it with a mixture of olive oil, salt, and pepper.
Roast the chicken at a high temperature (425°F) for the first 20 minutes to get a golden brown color, then reduce the temperature to 350°F to finish cooking.
To prevent the vegetables from burning, toss them with a little olive oil and season them with salt and pepper before roasting.
If you don't have time to roast the vegetables, you can use a grill pan or sauté them in a skillet instead.
For a more flavorful salad, use a variety of bell peppers, such as red, yellow, and orange.
Add some crumbled feta cheese or goat cheese to the salad for a creamy touch.
Serve the salad warm or at room temperature.

Conclusion:

This roasted chicken, bell pepper, and onion salad is a delicious and healthy meal that is perfect for a weeknight dinner or a summer barbecue. The chicken is juicy and flavorful, the vegetables are roasted to perfection, and the dressing is light and tangy. This salad is also a great way to use up leftover chicken.