Easy Peri Peri Chicken Breasts
These Easy Peri Peri Chicken Breasts are a tasty, quick and easy dinner that only leaves you with ONE pan to wash! Easy to make, easier to eat!
- 4 chicken breasts (I used skinless and boneless)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cups peppers, chopped (I used red, yellow and orange)
- 4–6 thin slices of lemon
- 2 sprig fresh thyme
- 2 sprigs fresh rosemary
Peri Peri Marinade:
- 3 cloves garlic, peeled and roughly chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon smoked paprika
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
To make the peri-peri marinade: place all the ingredients in the bowl of a small food processor and process until puréed.
Season chicken with salt and pepper to taste. Place the chicken in a large sealable plastic bag. Add the peri-peri marinade and close. Rub the bag to coat the chicken in the marinade then refrigerate for 4 hours, or overnight.
Preheat the oven to 400° F.
Remove the chicken from the bag and drain off the excess marinade. Reserve marinade.
Heat oil in a skillet over medium-high heat. Place chicken in the skillet and brown each side until nice golden color. Turn off heat. Add reserved marinade, peppers, lemon slices, thyme, and rosemary, over the chicken. Cover the skillet with parchment paper.
Bake for 20 - 30 minutes, or until the chicken reaches an internal temperature of 165º F in the thickness part. Cooking time will depend on the size of the chicken breasts. Remove from oven and allow to rest, covered, for 10 minutes.
Serve with the lime wedges and pan juices.
If the chicken isn't browned enough to your liking, put it under the broiler for 2 minutes.
If you like this recipe you might also like this creamy version: Creamy Peri Peri Chicken.
Calories: 370kcal | Carbohydrates: 16g | Protein: 26g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 142mg | Potassium: 764mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1295IU | Vitamin C: 124.5mg | Calcium: 49mg | Iron: 1.9mg