Three-Pepper Baked Chicken
Submitted by kpda
Tender baked chicken breasts smothered in sauteed red, green, and yellow peppers with zesty picante sauce and bubbly melted cheddar. A colorful, low-carb weeknight dinner that’s ready in under an hour.
YIELD
6 servingsPREP
15 minCOOK
35 minREADY
50 minWeeknight chicken doesn’t have to be boring, and this three-pepper version proves it.
Strips of red, green, and yellow bell pepper get sauteed with red onion until they’re soft and sweet, then tossed with picante sauce and chili powder for a little kick. That whole saucy, colorful mess gets spooned right over chicken breasts and baked until everything is bubbling and fragrant.
A blanket of melted cheddar on top seals the deal. It’s basically chicken fajitas in casserole form, minus the tortilla rolling.
Fresh cilantro and extra picante on the side let everyone customize their plate.
Pro Tips
- Pound the chicken breasts to even thickness so they cook at the same rate and stay juicy
- Don’t skimp on the pepper variety. The three colors aren’t just pretty, each one brings a slightly different sweetness
- Cover tightly with foil for the first 30 minutes to keep the chicken moist, then uncover for the cheese
- Serve over rice or with warm tortillas to catch all those saucy pan juices
Ingredients
Directions
Place chicken in single layer in lightly greased 13 x 9-inch baking dish .
Sprinkle with salt.
In 10-inch skillet, cook and stir bell peppers and onion in oil until tender.
Stir in Pace Picante Sauce and chili powder.
Spoon mixture over chicken; cover dish tightly with foil.
Bake at 350℉ (180℃) F 30 minutes.
Remove foil; sprinkle chicken with cheese.
Bake uncovered just until cheese is melted.
Sprinkle with cilantro, if desired, and serve with additional Pace Picante Sauce.
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