Mediterranean Roast Chicken with Peppers, Tomatoes & Basil
This oven-roasted chicken dinner leans Mediterranean with sweet peppers, tomatoes, onion, and basil melting into a rustic pan sauce. It uses excellent early-spring value produce and feels bright without being fussy.
Back to full listIngredients
- Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL! about 1 lb $5.49/lb sale
- Fresh Large Green Bell Pepper 1 pepper $0.99 each
- Fresh Yellow Bell Pepper 1 pepper $1.67 each
- Jumbo Yellow Onions 1 large onion $0.99/lb
- Fresh Roma Tomato about 2 medium tomatoes $1.49/lb
- Kroger® Fresh Lemons Bag 1 lemon from bag $4.99 bag
- North Shore Potted Living Basil a small handful $4.79
Instructions
- Prep about 1 pound Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL! ($5.49/lb sale) by cutting into 2 cutlets if thick and patting dry. Slice 1 fresh large green bell pepper ($0.99), slice 1 fresh yellow bell pepper ($1.67), slice 1 large jumbo yellow onion (about $0.99/lb), chop about 2 medium fresh Roma tomatoes (about $1.49/lb), and zest and juice 1 lemon from the Kroger® Fresh Lemons Bag ($4.99 bag). Pick a small handful of basil leaves from 1 North Shore Potted Living Basil ($4.79).
- Heat the oven to 425°F. In a baking dish or sheet pan, toss the sliced green bell pepper ($0.99), sliced yellow bell pepper ($1.67), sliced onion, and chopped Roma tomatoes with 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and half the lemon zest from the 1 lemon.
- Roast the vegetables for 12 minutes so they start softening and concentrating before the chicken goes in.
- Meanwhile, season the 1 pound chicken breast ($5.49/lb sale) with 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch of dried oregano or Italian seasoning from pantry if you have it.
- Pull out the pan, stir the vegetables, and nestle the 1 pound seasoned chicken breast into the vegetables. Drizzle with 1 tablespoon lemon juice from the 1 lemon and 1 tablespoon oil. Roast for 12 to 16 minutes more, until the chicken is cooked through.
- Scatter the basil leaves from the 1 potted basil ($4.79), plus the remaining lemon zest, over the hot pan. Let the chicken rest 5 minutes, then spoon the roasted pepper-tomato mixture over top as a rustic sauce.
- Serve as is, or over pantry couscous, rice, or toasted bread if desired. The vegetables count as your side, but a simple starch makes it even more family-friendly.
- Wine pairing: Sauvignon Blanc is especially good with the basil, lemon, and peppers; Pinot Grigio is a clean backup choice.
Cook time: 45 minutes
Estimated cost: $16-21
Health notes: About 480-560 calories per serving. Lean protein from chicken breast, lots of vegetables, and a naturally light pan sauce. Add a slice of crusty bread or pantry grains if you want more carbs.
Drink pairing: Sauvignon Blanc is the sharp, refreshing choice with the tomatoes and basil; Pinot Grigio is another easy, crowd-pleasing option.