Best Roasted Chicken Bell Pepper And Onion Salad Recipes

GREEK ROASTED CHICKEN WITH ONIONS & PEPPERS: A SHEET-PAN MEAL READY IN 60 MINUTES!

Greek Roasted Chicken with Onions & Peppers: A Sheet-pan Meal Ready in 60 Minutes! image

This sheet pan Roasted Chicken & Peppers comes together in 60 minutes. Bold Mediterranean flavors and the meal comes together in one pan. Easy peasy and delicious! make this for the family on a busy weeknight or serve it as a main course at your next dinner party. By the way, leftovers make for delicious sandwiches!! Kali Orexi.

Provided by Dimitra Khan

Number Of Ingredients 17

Ingredients

6 chicken quarters (leg & thigh), bone-in
1 teaspoon salt, or more
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon ground cumin
1 teaspoon dried crushed oregano
1/4 cup fresh lemon juice
1/4 cup olive oil
4 bell peppers, sliced
1 onion, cut in half and thinly sliced
2-3 potatoes, peeled and cubed
2-4 garlic cloves, smashed
1-2 cups grape or cherry tomatoes
10-12 Kalamata olives, pitted (optional)
2-3 tablespoons olive oil
1/2 teaspoon salt, or more
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes, or more

Steps:

Preheat the oven to 450 °F, 230 °C. Season the chicken and set it aside. The chicken may be marinated overnight nad stored in the refrigerator for maximum flavor. Place the bell pepper slices, onion slices, potatoes, and tomatoes in a baking pan. Add the Kalamata olives, if using. Drizzle with olive oil and season with salt, red pepper flakes, and oregano. Add the smashed garlic. (smash the garlic by placing a knife over it and applying pressure. Toss and create a flat layer. Place the chicken on top of the veggies. Bake uncovered for an hour or until the internal temperature of the chicken reaches 165 °F. Place the pan under the broiler for a few minutes so that the chicken develops nice color and the skin gets crispy. Serve with cauliflower rice, Mediterranean rice pilaf, or toasted bread. Enjoy. Kali Orexi!

ROASTED CHICKEN TENDERS WITH PEPPERS & ONIONS

Roasted Chicken Tenders with Peppers & Onions image

Call this one an update of that favorite combo, sausage and peppers. Our healthy version can be served over rice or on a roll with a little shredded cheese for a new take on a Philly cheese steak sandwich.

Provided by EatingWell Test Kitchen

Categories Healthy Chicken Tenders Recipes

Time 45m

Number Of Ingredients 10

Ingredients

½ teaspoon freshly grated lemon zest
3 tablespoons lemon juice
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh oregano, or 1 teaspoon dried
2 tablespoons finely chopped pickled jalapeno peppers
2 tablespoons extra-virgin olive oil
½ teaspoon salt
1 pound chicken tenders
1 red, yellow or orange bell pepper, seeded and thinly sliced
½ medium onion, thinly sliced

Steps:

Preheat oven to 425 degrees F. Whisk lemon zest, lemon juice, garlic, oregano, jalapenos, oil and salt in a 9-by-13-inch glass baking dish. Add tenders, bell pepper and onion; toss to coat. Spread the mixture out evenly; cover with foil. Bake until the chicken is cooked through and no longer pink in the middle, 25 to 30 minutes.

Nutrition Facts : Calories 210.9 calories, Carbohydrate 5.7 g, Cholesterol 62.7 mg, Fat 9.8 g, Fiber 1 g, Protein 23.7 g, SaturatedFat 1.8 g, Sodium 359.8 mg, Sugar 2.3 g

ROASTED CHICKEN, BELL PEPPER AND ONION SALAD

Roasted Chicken, Bell Pepper and Onion Salad image

Categories Salad Chicken Onion Pepper Roast Summer Bon Appétit

Yield Serves 8

Number Of Ingredients 18

Ingredients

Chicken and Vegetables
2/3 cup olive oil
2/3 cup balsamic vinegar or red wine vinegar
1/4 cup chopped fresh rosemary or 2 tablespoons dried, crumbled
5 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
4 pounds chicken breast halves
3 large red bell peppers, cut into 1/2-inch-wide strips
2 large yellow bell peppers, cut into 1/2-inch-wide strips
3 large red onions, cut into 1/2-inch-thick rounds
Dressing
2 teaspoons Dijon mustard
2 teaspoons balsamic vinegar or red wine vinegar
1/4 cup olive oil
4 teaspoons grated orange peel
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried, crumbled
Ornamental kale leaves
Fresh rosemary sprigs

Steps:

For chicken and vegetables:
Preheat oven to 425°F. Combine first 5 ingredients in medium bowl. Place chicken breasts in large baking pan. Divide vegetables among 2 large baking pans. Brush chicken on both sides with oil mixture. Sprinkle both sides with salt and pepper. Arrange skin side up in pan. Divide remaining oil mixture between pans of vegetables; mix to coat vegetables. Sprinkle with salt and pepper. Bake chicken until just cooked through, about 35 minutes, and vegetables until edges brown, about 40 minutes. Cool slightly.
For Dressing:
Combine mustard and vinegar in medium bowl. Gradually mix in oil. Add grated orange peel and chopped rosemary.
Remove skin and bones from chicken. Cut chicken into 1/2-inch-wide strips. Add to dressing and mix to coat. Season to taste with salt and pepper. Mix with roasted vegetables in large bowl. Season entire salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Line platter with kale. Spoon salad over. Garnish with rosemary sprigs.

CARAMELIZED RED BELL PEPPERS AND ONIONS

Caramelized Red Bell Peppers and Onions image

This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!

Provided by CROW

Categories Side Dish Vegetables Onion

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

2 red bell pepper, cut into strips
2 red onions, cut into strips
1 tablespoon olive oil
1 teaspoon butter
¼ cup red wine
1 pinch salt
1 pinch ground black pepper
1 pinch dried basil

Steps:

In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.

Nutrition Facts : Calories 92.9 calories, Carbohydrate 9.4 g, Cholesterol 2.7 mg, Fat 4.6 g, Fiber 2.3 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 12.6 mg, Sugar 4.8 g

CHICKEN SALAD WITH ROASTED RED PEPPERS

Chicken Salad with Roasted Red Peppers image

Provided by Melissa Clark

Categories Chicken Garlic Leafy Green Herb Mustard Pepper Vegetable No-Cook

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

2 teaspoons Dijon mustard
1 teaspoon white wine or sherry vinegar
1/2 garlic clove, minced
2 tablespoons extra virgin olive oil, plus extra, if desired
1/2 roasted chicken, skinned, meat removed from the bone, and roughly chopped (about 1 1/2 cups meat)
1 stalk celery, chopped
3 tablespoons chopped roasted red bell peppers
1 tablespoon chopped chives
Coarse sea salt or kosher salt and freshly ground black pepper
Whole wheat bread or crusty white bread, for serving, optional
Mixed salad greens, for serving, optional

Steps:

1. To make the vinaigrette, in a small bowl whisk together the mustard, vinegar, and garlic. Whisking constantly, slowly add the olive oil until fully incorporated.
2. In a medium bowl combine the chicken, celery, red peppers, and chives. Fold in the vinaigrette. Season with salt and black pepper and serve, either made into a sandwich or over salad greens tossed with a little more olive oil and sprinkled with salt.
Brown-bag it with: grapes