Marinated Chicken with Peppers and Marjoram
Juicy, flavorful, and infused with the herbal aroma of fresh marjoram, Marinated Chicken with Peppers and Marjoram is a one-skillet wonder perfect for weeknight dinners or a casual dinner party. This recipe features tender chicken breasts marinated in a zesty blend of olive oil, lemon juice, garlic, and paprika, ensuring each bite is bursting with flavor. Vibrant red, yellow, and green bell peppers sautéed with onions not only add a pop of color but also provide a naturally sweet and smoky complement to the chicken. Simmered to perfection in a light chicken broth, this dish is both wholesome and elegant, with marjoram sprigs adding a final touch of freshness. Ready in under an hour, it pairs wonderfully with rice, roasted potatoes, or a garden-fresh salad, making it an irresistible choice for any mealtime.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic cloves, minced
- 2 tablespoons fresh marjoram, chopped
- 1 whole red bell pepper, sliced
- 1 whole yellow bell pepper, sliced
- 1 whole green bell pepper, sliced
- 1 medium onion, sliced
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken broth
- 4 sprigs fresh marjoram sprigs (for garnish)
Instructions
In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, minced garlic, chopped marjoram, paprika, salt, and black pepper to create the marinade.
Place the chicken breasts in a large resealable plastic bag and pour the marinade over them. Seal the bag, ensuring the chicken is well coated, and refrigerate for at least 1 hour or up to overnight.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Remove the chicken breasts from the marinade (discard the marinade) and sear them in the skillet for 3-4 minutes per side, until they are golden brown. Remove the chicken from the skillet and set it aside.
In the same skillet, add the sliced red, yellow, and green bell peppers, along with the onion. Sauté for 5-7 minutes, stirring occasionally, until they are softened.
Return the chicken breasts to the skillet and pour in the chicken broth. Reduce the heat to low, cover, and simmer for 12-15 minutes, or until the chicken is cooked through and registers an internal temperature of 165°F (74°C).
Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish with fresh marjoram sprigs before serving.
Serve hot with your choice of sides, such as rice, potatoes, or a crisp salad.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3168 mg | 138% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 22.7 g | ||
| Protein | 222.4 g | 445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1311 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
