Broiled Lemon-Dill Chicken with Peppers
- 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 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 2 teaspoons extra virgin olive oil
- 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.
- 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 degrees F. Remove it to a plate.
- While chicken is cooking, cut all of the peppers into 1/2-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.
- 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.
- Place 1 chicken breast and 1/2 cup of cooked peppers in a covered container and refrigerate until ready to prepare lunch.
- Divide remaining peppers and chicken breasts among four dinner plates. Remove skin before eating to keep the fat content low.
Per serving: 625 kcal cal., 33 g fat (9 g sat. fat), 356 mg sodium, 3 g fiber, 4 g sugar, 70 g pro., 55 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet