This summer baked chicken dish is a vibrant and flavorful meal that comes together with ease. Tender, skinless chicken breasts are nestled in a shallow baking dish, surrounded by a medley of sweet red, green, and yellow bell peppers along with slivered red onion. The vegetables are sautéed briefly to release their natural sugars before being combined with a zesty picante sauce and a hint of chili powder. Topped with melted cheddar or Monterey Jack cheese, this casserole-style main offers a perfect balance of savory, tangy, and slightly spicy notes. ItâÂÂs an excellent choice for busy weeknights, potlucks, or family dinners where you want something hearty yet fresh. The bright colors and rich flavors make it as appealing to the eye as it is to the palate, ensuring everyone at the table enjoys every bite.
Mr. Food’S Summer Baked Chicken
Description
This summer baked chicken dish is a vibrant and flavorful meal that comes together with ease. Tender, skinless chicken breasts are nestled in a shallow baking dish, surrounded by a medley of sweet red, green, and yellow bell peppers along with slivered red onion. The vegetables are saut&# 195;©ed briefly to release their natural sugars before being combined with a zesty picante sauce and a hint of chili powder. Topped with melted cheddar or Monterey Jack cheese, this casserole-style main offers a perfect balance of savory, tangy, and slightly spicy notes. ItâÂÂs an excellent choice for busy weeknights, potlucks, or family dinners where you want something hearty yet fresh. The bright colors and rich flavors make it as appealing to the eye as it is to the palate, ensuring everyone at the table enjoys every bite.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC).
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Coat a shallow baking dish with nonstick vegetable spray.
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Place the chicken breasts in the prepared baking dish.
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Sprinkle the chicken evenly with salt and set aside.
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In a medium-sized skillet, heat vegetable oil over medium heat.
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Sauté the sliced red, green, and yellow bell peppers along with the slivered red onion for about 2-3 minutes until slightly tender but still crisp.
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In a small bowl, combine the picante sauce and chili powder.
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Spread the sautéed peppers and onions evenly over the chicken breasts in the baking dish.
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Spoon the picante sauce mixture over the vegetables and chicken.
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Sprinkle shredded cheddar or Monterey Jack cheese evenly over the top.
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Bake uncovered for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
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Let rest for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 225.0kcal
- % Daily Value *
- Total Fat 27.0g42%
- Saturated Fat 16.5g83%
- Cholesterol 70.5mg24%
- Sodium 31.5mg2%
- Total Carbohydrate 4.2g2%
- Dietary Fiber 0.0g0%
- Sugars 4.2g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.
Substitutions: You can substitute the picante sauce with salsa for a milder flavor. Use any combination of bell peppers based on availability.
Variations: Add cooked rice or quinoa to the bottom of the dish for a complete one-dish meal. For extra heat, add diced jalapeños to the sautéed peppers.
Tip: Ensure chicken breasts are of similar size for even cooking. If using thick breasts, consider pounding them to an even thickness.
Safety: Ensure chicken reaches an internal temperature of 165ðF (74ðC) before serving.
