Our family loves this grilled chicken breast with roasted red chili peppers and basil, all cooked quietly in citrus soup. I’m always looking for a new way to cook chicken breast. This recipe is the perfect fit!
A staple in our home pantry is always a jar of roasted red chili peppers. They are extremely versatile, colorful and packed with flavours, making them perfect for anything from salads and sandwiches to dips and casseroles. In fact, one of these jars influenced the creation of this recipe. Their bright red colours make the dish really pop!
Beyond the peppers, add fresh basil, orange juice, lemon juice and garlic. This casserole comes together in minutes and is great with coriander lime lime, pre-cooked quinoa, or mashed cauliflower. All of these are great for absorbing delicious cooking liquids. Check out our list of 10 baked chicken recipes for more information!
Important ingredients
Chicken Breast: I use skinless boneless chicken breast in this recipe. They work perfectly and gently simmer in citrus soup, so stay incredibly juicy. Roasted Red Chili: Bottled Roasted Red Pepper is a great option for convenience. But if you feel ambitious, you can certainly roast your own (how do we show with our roasted red pepper hummus recipe!). Garlic: Only one clove, but it makes a clean perfume of citrus soup. Orange and Lemon Juice: Use freshly squeezed orange and lemon juice if possible. They wouldn’t be sweet. Basil: I love the red pop from pepper and the green pop of fresh basil. I also pour perfume over citrus soup and make this an ultra-summer chicken dish. I love it. Butter: This recipe really lights the legs (and by the way, it works perfectly as a high protein chicken recipe!). A small amount of butter adds enough fat to give the citrus soup a wonderful, silky texture. It really changes the soup without making the plate heavy.
At first I called this a chicken casserole because I use a casserole dish, but I realized that casserole is generally more heartfelt than this light summer dish, which can be confusing.
Whatever we call it, we line up sliced ​​chicken breasts, alternating with roasted red chili peppers and basil, then pour in citrus soup and bake. You can see what it looks like in the photo above. It’s very easy, and the liquid you see around chicken is pure gold! Don’t leave them behind. It’s great on rice or just round lurp with a spoon.
Roasted red chili chicken bake
Preparation
15 minutes
Cook
half an hour
total
45 minutes
Our family is always looking for new and interesting ways to cook chicken breast. This grilled chicken is perfect for roasted red chili peppers, basil and citrus fruits. The chicken breeds slowly in a mixture of orange and lemon juice, keeping it wonderfully juicy and not dry out. The cooking liquid is also served in a rather tasty spoon over the chicken. I especially like this on rice, like coriander lime rice.
4 servings
You will need it
1½ pounds of boneless, skinless chicken breast
1 (12 oz) jar roast red pepper
Garlic cloves, chopped
1/2 cup (120ml) orange juice, freshly squeezed squeezed is the best
1/4 cup (60ml) fresh lemon juice
One bunch of fresh basil, leaves picked up from the stem
2 tablespoons of butter
Fresh ground black pepper with salt
direction
1Prepare oven and baking dish: Preheat oven to 350°F (177°C) and set aside a 2-quart baking dish.
2Prepare the chicken: Slice each chicken breast at an angle into 1-inch slices and season with salt and pepper.
3Prepare the peppers: Open a jar of roasted red chili peppers, drain the liquid, and cut the pepper into small chunks similar to the basil leaves.
4Assemble the casserole: Sprinkle garlic on the bottom of the baking dish. Pour half the orange juice and the lemon juice mixture into the garlic.
5Starting in one corner of the baking dish, alternately slice chicken with chicken and basil leaves, pour remaining orange and lemon juice over the chicken. Cut the butter into small squares and sprinkle over the chicken.
6Bake the casserole: Bake the chicken until the thermometer inserted into the chicken is 165°F, 20-30 minutes.
7Serve chicken on top of mashed potatoes with rice and vegetables. There’s plenty of extra cooking liquid to spoon over the chicken.
Adam and Joan tips
Roasted Pepper: A 12-ounce jar of roasted red chili peppers usually contains one very large or two medium peppers. To learn how to roast yourself, see the recipe for roasted red chili pepper hummus for chips. The facts of nutrition provided are presumption.
Nutrition per meal
Serving size
1/4 of the recipe
/
calorie
286
/
Total fat
10.5g
/
Saturated fat
4.6g
/
cholesterol
139.4mg
/
sodium
370.3mg
/
carbohydrates
6.9g
/
Dietary fiber
1g
/
Total sugar
4.6g
/
protein
39.2g
author:
We are Adam and Joan, who have been passionate about cooking and sharing trustworthy recipes since 2009. Our goal? To encourage you to enter the kitchen and cook fresh, flavorful meals with confidence.
