This is a recipe that I just happened to create with trial and error. It’s quick and easy and can be done any day of the week. It looks classy but tastes delightful.
- 4 boneless chicken breasts
- green onion
- chilly flakes
- olive oil
- salt, pepper
- oregano or basil (which ever you prefer)
- red and orange peppers
Heat oven to 400 degrees. Lightly coat the bottom of an oven-safe tray or pan with olive oil. Because we are not going to season the chicken and leave it overnight to absorb all the flavors, add some oregano, salt and pepper, chilli flakes to the bottom of the pan and throw in some chopped green onions. Depending on your preference, you may choose to add some white wine vinegar or dry red wine.
Make sure your chicken breasts have been cleaned and washed. Slice the middle of the chicken breast so that it now has a pocket opening. Brush olive oil into the center of the chicken and add all the same seasoning you added to the bottom of the pan. Fold the flap back over and do the same on the top. Throw some chopped green onions and chopped red and yellow bell peppers on top.
Place in the oven for about 25-30 minutes. You may wish to flip the chicken breasts once but make sure to scrape off the seasoning and onions from the bottom and coat the top again.
Turn off the oven after 25-30 minutes and let sit. Prepare whole-grain brown rice and enjoy with steamed veggies.
There you go! A simple, quick dinner.