- Skill Level: Beginner
- Serves: 4
- Start to Finish: Less than 1 hour
- Prep: 18 minutes
- Cook: 18 minutes
- 356mg Sodium
- 10g Carbs
- 3g Fiber
- 33g Fat
- 9g Saturated Fat
- 4g Sugars
- 70g Protein
- 55mg Calcium
- 3mg Iron
- 5 chicken breasts on the bone with skin, trimmed of excess fat (each should weigh about 1 1/2 pounds)
- 5 lemon slices
- 5 large dill sprigs
- 2 teaspoons minced garlic, divided
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper, divided
- 1 large red bell pepper
- 1 large orange bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 2 teaspoons extra virgin olive oil
1. Preheat the broiler. Divide lemon slices, dill, 1 teaspoon minced garlic, 1/8 teaspoon salt, and 1/8 teaspoon pepper and place under the skin of each breast.
2. Set chicken skin side up on a nonstick broiler pan and place on a rack 4 inches from heat. Broil until golden brown, about 4 minutes. Turn chicken over and continue to cook 5 to 7 minutes or until an instant-read thermometer inserted in the thickest part of chicken registers 170°F. Remove it to a plate.
3. While chicken is cooking, cut all of the peppers into ½-inch-wide strips. In a medium bowl, toss red, orange, yellow, and green peppers with oil, remaining 1 teaspoon minced garlic, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
4. After you remove chicken, scatter peppers in single layer on the (uncleaned) broiler pan and broil 3 minutes. Stir peppers, re-spread, and continue cooking 2 to 3 minutes until tender.
5. Place 1 chicken breast and ½ cup of cooked peppers in a covered container and refrigerate until ready to prepare lunch.
6. Divide remaining peppers and chicken breasts among four dinner plates. Remove skin before eating to keep the fat content low.