Chicken & Bell Pepper Skillet
Recipe: #17911
March 11, 2015
Categories: Chicken, Birthday, Fathers Day, Mothers Day, Sunday Dinner, Oven Roast, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Bone-in Pieces, Chicken Dinner, more
"I had a bunch of raw peppers all chopped up leftover from a family gathering that needed to be used up so I came up with this recipe to use them up. Everyone really enjoyed this so I make it quite often. I serve this with cooked rice or mashed potatoes which we drizzle with the pan juices."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (387.6 g)
- Calories 442.7
- Total Fat - 30.2 g
- Saturated Fat - 8.2 g
- Cholesterol - 171.1 mg
- Sodium - 1402.4 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 6.2 g
- Sugars - 7 g
- Protein - 30.2 g
- Calcium - 125.4 mg
- Iron - 1.7 mg
- Vitamin C - 45.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Generously season the chicken pieces with garlic powder, salt and pepper and set aside.
Step 2
Melt the bacon grease in an oven proof skillet over medium-high heat and brown the chicken pieces for about 4 to 5 minutes per side, until skin is nicely browned. (Give the pan a shake a few times so the chicken doesn't stick to the pan.)
Step 3
Remove the chicken pieces and set aside.
Step 4
Place the peppers, onions and dill paste in the skillet and cook while gently stirring for about 1 minute.
Step 5
Place the chicken pieces on top of the bell pepper and onion mixture and squeeze the lemon juice over the chicken pieces making sure to collect the pits in your hand. Toss the squeezed lemon with peel into the skillet and place the skillet in a preheated 350 degree oven for 45 minutes.
Step 6
Serve with rice or mashed potatoes.
Tips
No special items needed.
1 Reviews
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