Citrus Chicken With Peppers Recipes

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CITRUS CHICKEN WITH PEPPERS



Citrus Chicken with Peppers image

Orange and lime juices add a burst of fresh flavor to a 30-minute chicken main dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 14

2 cups uncooked instant rice
2 cups water
4 boneless skinless chicken breast halves
1 medium red bell pepper, cut into bite-sized strips
1 medium green bell pepper, cut into bite-sized strips
1/3 cup orange juice
2 tablespoons lime juice
2 tablespoons honey
1/2 teaspoon paprika
1/4 teaspoon salt
Dash pepper
1 tablespoon cornstarch
2 tablespoons water
Chopped fresh cilantro, if desired

Steps:

  • Cook rice in 2 cups water as directed on package.
  • Meanwhile, place chicken breast halves in large skillet. Arrange bell pepper strips around chicken. In small bowl, combine orange juice, lime juice, honey, paprika, salt and pepper; mix well.
  • Pour orange juice mixture over chicken and bell peppers. Bring to a boil. Reduce heat; cover and simmer 10 to 12 minutes or until chicken is fork-tender and juices run clear. With slotted spoon, remove chicken from skillet; place on serving platter and cover to keep warm.
  • In small bowl, blend cornstarch and 2 tablespoons water until smooth. Stir into hot liquid in skillet. Cook over medium heat until mixture boils and thickens, stirring constantly. Spoon sauce over chicken; sprinkle with cilantro. Serve with rice.

Nutrition Facts : Calories 430, Carbohydrate 64 g, Cholesterol 75 mg, Fat 1/2, Fiber 1 g, Protein 32 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 14 g

CITRUS CHICKEN WITH PEPPERS



Citrus Chicken with Peppers image

"This dish is so attractive and healthy. I tried a similar recipe, but the addition of citrus and honey makes it so much better." Mary Wilhelm - Sparta, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 cup uncooked instant brown rice
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1 medium sweet orange pepper, sliced
1 medium sweet red pepper, sliced
1 tablespoon cornstarch
1/3 cup orange juice
2 tablespoons water
2 tablespoons lime juice
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon paprika
Dash pepper
Minced fresh basil, optional

Steps:

  • Prepare rice according to package directions. Meanwhile, in a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm., In the same skillet, saute peppers until tender. In a small bowl, combine the cornstarch, orange juice, water and lime juice until smooth; stir in the honey, salt, paprika and pepper. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Return chicken to the pan; heat through. Serve with rice. Sprinkle with basil if desired.

Nutrition Facts : Calories 330 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 206mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

LEMON CHICKEN WITH SHISHITO PEPPERS



Lemon Chicken with Shishito Peppers image

Shishito, small Japanese peppers, are usually mild, but beware: One in every dozen or so is super spicy!

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
4 chicken cutlets (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
8 ounces shishito peppers (about 24)
2 cloves garlic, smashed
2 lemons (1 sliced, 1 juiced)
1/2 cup dry white wine
11/4 cups low-sodium chicken broth
2 tablespoons unsalted butter, cut into small pieces
1/4 cup roughly chopped fresh parsley
2 1/2 cups cooked basmati rice

Steps:

  • Preheat the oven to 200 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Working in batches, cook the chicken until browned and cooked through, about 3 minutes per side. Transfer to a rimmed baking sheet; keep warm in the oven.
  • Wipe out the skillet and heat the remaining 2 tablespoons olive oil over high heat. Add the shishito peppers and cook, tossing, until browned in spots, 3 minutes. Remove to a plate with a slotted spoon.
  • Add the garlic and lemon slices to the skillet and cook, stirring occasionally, without flipping the lemons, until they start browning, 2 minutes. Flip the lemons and cook until soft and golden, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of pepper.
  • Reduce the heat to medium; add the lemon juice and wine and cook until reduced by half, 3 minutes. Add the broth; cook until slightly reduced, 5 to 6 minutes. Remove from the heat; stir in the butter until the sauce thickens. Add the parsley; season with salt and pepper. Serve the chicken with the shishitos and rice; top with the sauce.

Nutrition Facts : Calories 520 calorie, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 115 milligrams, Sodium 280 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 44 grams, Sugar 1 grams

CITRUS CHICKEN



Citrus Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 7h45m

Yield 6 to 8 servings

Number Of Ingredients 18

4 pounds bone-in chicken thighs
3/4 cup freshly squeezed orange juice, about 2 oranges
2 tablespoons grated orange zest
1 teaspoon salt
2 teaspoons freshly cracked black pepper
1 teaspoon chiffonade fresh mint leaves
1 1/2 tablespoons chiffonade basil leaves
3 tablespoons white balsamic vinegar
3 tablespoons minced shallots
1 tablespoon celery seeds
Glaze, recipe follows
1 tablespoon olive oil
1 tablespoon minced shallots
1 teaspoon minced ginger
1/2 cup orange marmalade (look for marmalade with small rinds)
1/4 cup sweet chili sauce
1 tablespoon white balsamic vinegar
1/4 cup reserved marinade, strained

Steps:

  • Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
  • Preheat the oven to 350 degrees F.
  • Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
  • In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

TRIPLE CITRUS CHICKEN BREASTS WITH LEMON PEPPER SAUCE



Triple Citrus Chicken Breasts With Lemon Pepper Sauce image

Make and share this Triple Citrus Chicken Breasts With Lemon Pepper Sauce recipe from Food.com.

Provided by Sandi From CA

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

4 boneless skinless chicken breast halves
3/4 teaspoon lemon zest, grated
3/4 teaspoon orange zest
1 garlic clove, peeled and minced
2 teaspoons fresh chives, chopped
3/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon juice
2 teaspoons honey
3/4 teaspoon balsamic vinegar
1 tablespoon vegetable oil, plus
1 teaspoon vegetable oil
1 tablespoon heavy cream, plus
1 teaspoon heavy cream

Steps:

  • Between two layers of plastic wrap, pound chicken breasts with meat mallet to an even thickness of about 1/2 inch. Place chicken in large, self-sealing plastic bag.
  • Lemon Pepper sauce:.
  • In medium bowl, whisk together lemon zest, orange zest, garlic, chives, salt, pepper, lime juice, lemon juice, honey and balsamic vinegar. Pour into bag, over chicken. Close bag securely and turn to distribute marinade. Refrigerate at least 2 hours or as long as 24 hours, turning occasionally.
  • Remove chicken from bag. Shake excess marinade into bag and reserve.
  • In large, heavy, nonstick skillet over high heat, warm oil. Sauté chicken until browned, about 2 - 3 minutes per side. Lower heat to medium and continue cooking until chicken is done, about 2 more minutes per side. Transfer to serving platter and cover to keep warm.
  • Pour reserved marinade into skillet and bring to a boil over high heat. Scrape the bottom of pan with a wooden spoon to loosen any browned bits. Add any liquid that has collected around chicken and let mixture boil for 2 minutes, until slightly thickened and reduced. Stir in cream; cook for another minute.
  • Pour hot sauce over chicken breasts. Garnish with slices of lime, lemon or orange.

Nutrition Facts : Calories 202.5, Fat 7.8, SaturatedFat 2.1, Cholesterol 75.2, Sodium 515.2, Carbohydrate 4.5, Fiber 0.2, Sugar 3.1, Protein 27.5

CITRUS CHICKEN



Citrus Chicken image

Make and share this Citrus Chicken recipe from Food.com.

Provided by CoffeeMom

Categories     Chicken Breast

Time 4h40m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium chicken breast halves (skinless, boneless, 1 pound)
salt and pepper
1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon cooking oil
1 teaspoon sugar
1/2 teaspoon dried oregano, Crushed

Steps:

  • Rinse chicken; pat dry.
  • Sprinkle with salt and pepper.
  • Place chicken in plastic bag set in shallow dish.
  • For marinade, combine lemon, lime, and orange juices, oil, sugar and oregano in small bowl.
  • Pour over chicken; seal bag.
  • Marinate in refrigerator 4 to 24 hours, turning occasionally.
  • Drain chicken, reserving marinade.
  • Grill chicken on rack of uncovered grill directly over medium coals 12 to 15 minutes or until tender and no longer pink inside, turning once and brushing occasionally with marinade during first half of cooking.
  • Or, broil on unheated rack of broiler pan 4 to 5 inches from heat 12 to 15 minutes, turning once and brushing occasionally with marinade during first half of cooking.
  • Discard any remaining marinade.

Nutrition Facts : Calories 167.7, Fat 10.2, SaturatedFat 2.4, Cholesterol 46.4, Sodium 46.1, Carbohydrate 3.6, Fiber 0.1, Sugar 2.2, Protein 15.3

LEMON CHICKEN AND PEPPERS



Lemon Chicken and Peppers image

Store-bought packages of lemon-pepper chicken breasts speed assembly of this main dish. From Evansville, Indiana, Gertrudis Miller writes, "I usually prepare this when I want a fast meal that tastes good."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

2 packages (10 ounces each) lemon-pepper marinated chicken breast fillets
1/2 teaspoon paprika
1/4 teaspoon dried thyme
1 tablespoon butter
1 medium green pepper, cut into 1/4-inch strips
1 medium sweet red pepper, cut into 1/4-inch strips

Steps:

  • Sprinkle chicken with paprika and thyme. In a large nonstick skillet, cook chicken in butter for 4-6 minutes on each side or until chicken juices run clear; drain and set aside. Saute peppers for 3-4 minutes or until tender. Return chicken to the pan; heat through.

Nutrition Facts : Calories 207 calories, Fat 7g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 1157mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.

BLACK PEPPER CITRUS CHICKEN RECIPE



Black Pepper Citrus Chicken Recipe image

Provided by dpearce

Number Of Ingredients 10

1 Tablespoon Canola Oil, divided
1 1/4 Teaspoons Freshly Ground Black Pepper, divided
1/4 Teaspoon Salt
4 (6 ounce) Skinless, Boneless Chicken Breast Halves
1 cup Vertically Sliced Onion
2 Teaspoons Bottled Minced Garlic
1/4 Cup White Wine
2 Tablespoons Fresh Orange Juice
1 Tablespoon Fresh lemon Juice
2 Tablespoons chopped Fresh Parsley

Steps:

  • Heat 1 teaspoon oil in a large nonstick skillet over medium high heat. Sprinkle 1/2 teaspoon pepper and salt over chicken. Add chicken to pan; cook 2 minutes on each side or until browned. Remove chicken from pan; keep warm. Add remaining 2 teaspoons oil to pan; add onion and garlic to pan; saute 2 minutes. Add wine; cook 1 minute. Return chicken to pan. Add remaining 3/4 teaspoon pepper and juices. Cover, reduce heat and simmer 4 minutes or until chicken is done. Sprinkle with parsley.

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR



Chicken and Peppers with Balsamic Vinegar image

This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.

Provided by ROBYN050501

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 55m

Yield 4

Number Of Ingredients 10

¼ cup olive oil, divided
4 skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil
¼ cup balsamic vinegar, divided

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
  • Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
  • Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.2 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 71.3 mg, Sugar 6.1 g

ROAST CHICKEN WITH BELL PEPPERS, LEMON, AND THYME



Roast Chicken with Bell Peppers, Lemon, and Thyme image

How to pull off a weeknight roast chicken: Set it over a bed of peppers for a two-for-one deal.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Chicken     Bell Pepper     Thyme     Lemon     Chile Pepper     Wheat/Gluten-Free     One-Pot Meal

Yield 4 servings

Number Of Ingredients 8

4 large bell peppers (any color)
1 large shallot, thinly sliced
1 Fresno chile, thinly sliced crosswise
5 sprigs thyme, divided
Kosher salt, freshly ground pepper
1/4 cup plus 1 Tbsp. extra-virgin olive oil
1 (3 1/2-4-lb.) chicken, patted dry
1 lemon, halved

Steps:

  • Place a rack in middle of oven; preheat to 425°F. Heat a large ovenproof skillet, preferably cast iron, over medium-high. Cook bell peppers in skillet, turning every minute or two, until blistered in several spots, about 5 minutes. (You aren't trying to cook them, just get some color on them.) Transfer bell peppers to a cutting board and let cool slightly; reserve skillet. Stand a pepper upright and slice off sides, working your way around stem in 3 or 4 cuts. Pull out ribs and seeds; discard along with stems. Repeat with remaining peppers.
  • Return peppers to skillet and add shallot, chile, and 3 thyme sprigs. Season generously with salt and black pepper and drizzle 1/4 cup oil over. Season chicken all over with salt and black pepper and set on top of peppers. Place a lemon half and remaining 2 thyme sprigs in chicken cavity and rub skin all over with remaining 1 Tbsp. oil. Roast in oven until skin is golden brown and crisp all over and an instant-read thermometer inserted into the thickest part of breast registers 160°F, 60-80 minutes. Remove from oven (be careful; handle is hot!) and let rest 15 minutes before transferring chicken to a cutting board and carving.
  • Just before serving, squeeze remaining lemon half over chicken and bell peppers.

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