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Broiled Lemon-Dill Chicken with Peppers

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


  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 degrees F. Remove it to a plate.
  3. 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.
  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 1/2 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.

Nutrition Information

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


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